I asked 4 chefs for the secret to delicious rice and they all said one thing
Rice is one of the most adaptable ingredients lurking in your kitchen cupboard, complementing everything from curries and salad bowls to chilli con carne brilliantly. However, achieving perfectly cooked rice can prove more challenging than it initially appears. Getting the water-to-rice proportions wrong can result in soggy or tough grains, whilst cooking on excessive heat can stop uniform preparation. Yet if you sidestep the typical rice preparation mistakes, you'll create a wonderfully light accompaniment that's both delicious and satisfying. Content Editor Talya Honebeek consulted four chefs for their expert advice on preparing rice, and it's evident there's a proper method to master it, reports the Express.
In This Article:
Washing rice is the universal first step, say all four chefs
Every chef emphasised the significance of one crucial stage: washing your rice prior to cooking it. Dean Harper, from Harper Fine Dining, explained: "Rinse rice thoroughly before cooking to first remove any excess starch that would otherwise cause the grains to clump." Sohan Bhandari, executive chef at luxury Indian restaurant Colonel Saab, concurred, stating: "Rinse rice under cold water until the water runs clear to remove excess starch, which prevents clumping and produces fluffier grains. Soaking for 20-30 minutes before cooking can help the grains cook evenly and become more tender." We use your sign-up to provide content in ways you've consented to and improve our understanding of you. This may include adverts from us and third parties based on our knowledge of you. More info
Matthew Li’s Jasmine rice method and stock ratio
Matthew Li, the senior sous chef at The Municipal Hotel & Spa Liverpool - MGallery, shared his insights on cooking rice: "Making the perfect rice is very subjective as there are so many varieties that can be prepared and enjoyed in so many different ways. One of my personal favourites is Jasmine rice, particularly when cooked with Hainanese Chicken and chicken stock. The particular method I use to make this is by rinsing the rice until the water runs clear to remove any impurities, then adding 1.25x the amount of chicken stock to the rice you have washed. Bring this to a boil in a pan and once boiling, turn down to minimum heat to finish cooking. Once ready to serve, sprinkle with fresh coriander and crispy shallots and enjoy."
Dean Harper’s water ratios and finishing touch
Dean also offered advice for those considering water-to-rice ratios, before revealing the secret ingredient he uses to boost flavour. "Every variety has its own ideal water-to-rice ratio, so measure carefully instead of guessing so that the grains cook evenly," he advised. "Once the rice has finished cooking, let it rest covered for a few minutes so steam can soften the grains and even out the texture. At this point, add a small knob of butter or a drizzle of high-quality oil, which lightly coats the rice and enhances its flavour."
Steam and spice: Andrew Green’s method
Andrew Green, the executive head chef at The Municipal Hotel & Spa Liverpool - MGallery, has revealed his unique method for cooking rice, which doesn't involve boiling. "I have a secret tip for making rice and it works perfectly every time, and this is that I steam the rice rather than boil it," he disclosed. "This works particularly well for basmati rice, long grain rice, and jasmine rice. To make the perfect rice I put the desired amount of rice in a container with double the amount of water as the rice. Next, I stir in a generous spoonful of butter (this is my secret ingredient), followed by salt, pepper, and flavourings depending on what the rice will be served with. A dried bay leaf is always great, and my go-to spices are cumin, a cinnamon stick, cloves, and star anise. If I'm cooking jasmine rice, I like to add lime leaves as well. I usually steam the rice uncovered at 100 °C for 28-30 minutes. Once it's ready, I fluff it with a spoon and serve. For an Indian meal, I love finishing with a drizzle of ghee and some fried onions."
Final flavor tips from Sohan
"You can make rice taste amazing by choosing the right type of rice, rinsing it properly, cooking with flavourful liquids, and adding seasoning, herbs or aromatics." He recommended using broths, coconut milk or a mix of water and a pinch of salt instead of plain water, suggesting that you should try seasoning the rice as it cooks with the following ingredients:
