How to cook rice perfectly, every time.
After round five or six, when the washing water is completely clear, dump it out, and. Slow, gentle hydration of the grains prevents bursting while boiling, and the drip-drying ensures each grain is fully hydrated, but not overly so.Bring a large pot of water to a boil. Drop in the soaked grains, and let boil until just tender, 12 to 14 minutes. Drain in a colander, and leave to steam-dry for at least 5 and up to 10 minutes.
Transfer your soaked grains to the insert of a rice cooker, and fill with cool water to the corresponding cup line . Choose the setting for the type of rice you’re cooking, and let cook.or silicone spatula, quarter your pot of rice by drawing an “X.” Scoop down along the sides of the bowl, and wiggle the paddle back and forth through the pot of rice. Keep fluffing until the rice is no longer clumpy—the grains distinct and, you know, fluffy.
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