So admittedly I am no chef. My wife does most of the cooking at home, but as she is almost 10 week pregnant, I have - not without hesitation - started doing some of the cooking at home (please don't all applaud at once).

Anyway, tonight I had to cook up some rice to go with some leftover butter chicken. But all I have heard from people making rice at home, is absolute disaster - It gets burnt, dried out or overcooked and mushy/"claggy". There had to be a better way (and no it's not microwaved rice either).

I found this article on

Learning how to cook rice is like riding a bike. Once you know how to make rice that's perfectly fluffy every time, you easily repeat it over and over and wonder how you ever cooked rice any differently.

You can read the full instructions or even watch the video on their site, but here's what I took away from it.

  1. Boil 1 & 3/4 Cup of water per cup of rice (for 2 cups of rice that is 3 & 1/2 cups of water) - Key Ingredient - add 1 teaspoon of salt to the water.
  2. Add the rice to the boiling water and breakup rice with a wooden spoon (I used a chopstick for some reason) but do not over-stir - apparently this makes the rice sticky (or claggy as my wife would say).
  3. Cover the pot, lower the heat to the lowest setting and simmer for about 18 minutes - DO NOT open the pot for any reason during this period, no stirring, nothing - to me, this seems to be where most people would go wrong. And just on observation, I would presume that if you open the lid and the moisture escapes, the rice dries out and then burns at the bottom due to lack of moisture.
  4. Leave the lid on until you are ready to serve the rice. Just before serving, fluff it up and separate it up with a fork (or chopstick).

And thats it, enjoy your perfectly cooked rice. I can tell you that I cooked perfect rice on first attempt with this method and you should be able to as well.