(Image credit: Canva)
Stirring rice repeatedly while it cooks can also break the grains and release starch; therefore, you must ensure that you’re gently cooking the rice on a low flame, as that can risk your rice sticking to the pan surface or simply burning. One common mistake is not washing the rice properly, which leaves excess starch around the grains and makes them sticky. Using the same water ratio for every variety is another mistake, as different rice varieties require different amounts of water. Similarly, opening the lid too frequently allows steam to escape and affects the cooking process. Once the rice is ready, let it rest for a few minutes before fluffing it with a fork.
If you are soaking the rice, leave it for around 20 to 30 minutes before cooking. For one cup of Sona Masoori rice, use around 2.2 to 2.5 cups of water. Boiling method: In this method, also called the pasta style method, rice is cooked in a pan with plenty of water until tender, after which the excess water is drained. Begin by washing the rice in cold water, rather than warm water, to remove the excess starch around the grains and other impurities that may be present. Continue rinsing until the water becomes much less cloudy. To get fluffy, non-sticky rice using other varieties, such as Jasmine rice, Sona Masoori or regular long-grain white rice, you need to control the surface starch and use the right cooking technique. Sona Masoori rice : The technique of cleaning the rice remains largely the same, but the proportion of water changes. Cook on a low flame until the grains become tender and the water is absorbed.
