We Asked Pro Chefs The Best Way To Cook Rice, And I've Been Doing It Wrong For YEARS

Rice is easy to cook, right? Apparently not. Usually, I am staring at a sludgy mess that’s half-encrusted on a miserable-looking pot. It might be one of the “basics,” however, perfecting fluffy rice is a fine art, and I’m not quite there.

Is there anything more disappointing than lackluster rice? Nobody wants the carby component of their meal to simply resemble...mush. To eliminate soggy grains once and for all, I spoke to two chefs about their tried-and-tested rice cooking methods. Here's how the professionals do it.

Note: Responses have been edited for length or clarity.

Here's his tried-and-tested process:

“With over 40,000 varieties of rice existing globally, let's stick to the popular ones: basmati and jasmine,” Omi says. “My advice would be to stick to one brand and one variety until you learn how to master cooking it.” He advises a rice-to-water ratio of 1-to-2 for basmati and 1-to-2.2 for jasmine.

“Take one cup of rice, and rinse it well,” Omi explains. He waits until the water runs clear, which typically takes three to four times. “This will get rid of impurities and surface-level starch, which makes your rice sticky and prevents it from being fluffy,” he says.

A pinch of salt is the trick to preventing overabsorption (aka sogginess). However, Omi has another seasoning hack: He adds a tablespoon of ghee, which aids digestion, prevents sugar spikes, reduces glycemic index, and improves nutrient absorption. It’s a real health boost!

“This will thinly coat each grain of rice and will contribute to a fluffier texture,” he adds.

With heat intensity, less is more. Chef Omkar suggests placing the pot on the stove and turning the heat to low. Once the water is gently boiling, put a lid on and let it simmer.

“Check the rice by smashing a grain in your fingers or countertop,” Omi advises. Happy? Turn off the heat, keep it covered, and let it rest for 15 minutes. “This will make the rice fluffy and absorb all residual moisture in the pot, and also evenly cook each grain of rice,” Omi explains. A gentle fluff with a fork, and voila! Rice is served.

Don't fret if it's underdone, though. “Rice is very forgiving in nature when it comes to doneness,” Omi reassures. A few splashes of water and a five-minute blitz in the microwave will cure underdone grains. Overcooked rice, however, requires just a tad more patience: spread it on a tray and refrigerate overnight to extract excess moisture.

Here’s her process:

“Jasmine, long grain, and basmati rice, when cooked well, can be the perfect choice for the fluffiest rice," Renu says. Her personal favourite is Tilda Extra Long Grain Basmati Rice.

After weighing the rice, it's essential to gently rinse the grains in cold water. "This is the first most important step to get to the fluffiest rice possible," Renu advises, "The less starch the better.” She repeatedly rinses the bowl until the water runs clear.

“I then let the rice soak in twice as much water as the rice by volume for approximately one to two hours," she adds.

Rice that dances? Yes, please. “Bring to the boil a large pan with at least three litres of water,” Renu directs. “Once it has come to a rolling boil, add two teaspoons of salt, then add in the pre-washed and pre-soaked basmati rice.”

Unlike Omi, she is a believer in aggressively blasting grains. “Wait until all the rice floats to the top and comes back to a rolling boil (the rice should dance in the water),” Renu says, “Cook for three minutes.”

It's not just overcooked rice that belongs on trays. Renu drains the rice with a sieve, and then cools a thin layer on a tray. "I cover with a clean tea towel to steam," she explains.

After nearly seven minutes, it has cooled to the touch, and the top strands have dried a little. Renu fluffs the rice and adds a little butter for a silkier texture.

Achieving the fluffiest rice is no mean feat, but perfection is closer than you think. Perhaps you're just a gloop of ghee or slice of butter away. Which strategies will you put to the test?