Don't do it! Every time you lift the lid, you're letting steam out and lowering the temperature within your pot. Rice also doesn't need stirring while it's cooking. In fact, stirring rice while it's cooking can break up the grains and have you end up with a pot of unappetizing mush.
Let the rice sit covered for 10 minutes after it's done cooking. Then fluff it with a fork." Never stir your rice! Stirring activates starch and will make your rice gloppy.
You stir once to be sure there are no dry spots — although it seems like it would be impossible for dry spots to exist, the rice can clump up and you'll end up with dry undercooked spots. Stir only once because doing it any more than that will cause more starch to be released into the water.
Don't stir the rice EVER except for the one time you did it when you added the measured water. Once it comes to a boil, keep an eye on it and wait until the water level dips below the level of the rice.
Whatever you do, don't mix the rice while it's cooking — this will lead to gummy rice. Let the rice rest covered. Turn off the heat and let the rice sit, covered, for 10 minutes. During this time, the rice will steam for extra fluffy results.
Rice also doesn't need stirring while it's cooking. In fact, stirring rice while it's cooking can break up the grains and have you end up with a pot of unappetizing mush. If you have a gas stove, use the smallest burner.
How does reheated rice cause food poisoning? Uncooked rice can contain spores of Bacillus cereus, bacteria that can cause food poisoning.
Regardless of which cooking method is chosen, the proportion of liquid to rice and the cooking time are key to preparing perfectly cooked rice. The general "rule of thumb" is 2 to 1 (2 parts liquid to 1 part rice by volume).
A general procedure for cooking long grain white rice is the 1-2-3 rule: 1 part uncooked long grain or medium grain rice, plus 2 parts liquid, equals 3 parts cooked rice. Bring 2 cups of *liquid to a boil in a 2-quart heavy saucepan. Stir in 1 cup of rice.
Stir once, or just enough to separate the rice. Use a wooden spoon to separate any clumps. Don't over-stir: That can cause the rice to become sticky.
To reduce the level of starch. You rinse it to rinse the loose starch away. Rinsing off the loose starch is good because it prevents the rice from sticking/clumping together.
When you wash the rice, that surface starch kind of separates from the rice, and it stays in the water. When you actually wash, rinse, or soak white rice, it becomes less sticky. And when you cook it up, the kernels of rice separate and get more fluffy.
What happens if you do not rinse the rice? If you do not rinse the rice, residual starch from the grains will gelatinized during the cooking process and create cooked grains to be of sticky texture. The rice will look more like risotto than the fluffy rice that are served at restaurants.
Finally, Cho uses the “10-5-5 rule.” That means bringing the rice to medium-high heat for 10 minutes, followed by low heat for 5 minutes, then he turns the heat off to let the rice steam for 5 minutes. And your perfect rice is complete!
Not enough stirring in the beginning
You should start out with higher heat and once it's boiling, move it to a simmer. If you don't stir it enough during this process then some rice can stick to the bottom and if it isn't dealt with, then it might burn.
Mushy or soggy rice is simply overcooked rice that has absorbed too much water. Water over-absorption causes the rice grains to split open, ruining the texture and creating a starchy, gummy result.
Rice Cooking Tip: If you think you put too much water in your rice, stick a spoon in the middle of the pot. If your spoon stands still, you have enough water. If your spoon falls over, you have to take out some of the water:) Vanessa Gonzalez and 1,026 others like this.
The 10-5-5 Rule
Let the rice come to a boil. 10 minutes medium-high heat, closed. 5 minutes medium-low heat, closed. 5 minutes off heat and keep closed to steam.
For most types of rice, you'll always use a ratio of 1 cup rice to 2 cups water, which you can scale up or down. (Double-check your rice packaging to be sure.) Feel free to swap in chicken or vegetable broth for more flavor. Then, stir in your rice and salt.
It is possible to reheat rice, but people must take precautions to ensure it is safe to eat. Rice is more problematic than some other leftover foods as it may contain bacteria called Bacillus cereus, which survive some cooking processes . This bacterium is often the cause of food poisoning from reheated or cooked rice.
Reheating rice, how to reheat rice safely? Ideally, rice is best served as soon as it has been cooked. However, if that isn't possible, you can reheat rice as long as you do so safely: Cool the rice as quickly as possible, ideally within one hour, and keep it in the fridge until you're ready to reheat it.