When do you fluff rice

If you've got too much water left over, you either didn't cook it long enough, or used too much water in your ratio. If you've got burn marks on your pot and on your rice, then you either cooked it too long, cooked it at too high a heat, or used too little water. Place the lid back on the pot, turn the heat off, and let the rice just sit there for 10 minutes.

If you are using an electric stove, switch the pot to a different burner. Electric elements can retain their heat for along time and can continue the cooking process. This is an important step, so, just set a timer, walk away, and build something awesome.

Need an idea of something you can make? I know this great website called Instructables. Letting it sit helps the rice reabsorb some of it's starches and results in less gluey rice. Once the rice has sat for 10 minutes it's time to fluff it with a fork. This basically just means mix it up a bit and let any resident moisture evaporate out.

The grains should be plump and hold together ever so slightly. So if I want it really sticky should I A: cook it longer, B: not let it sit for 10 minutes or C: not fluff the rice? I make white rice at home and i count how many write in the write cooker and when i t ready it look good. I don't mean to disagree, but I just thought I'd add that I was taught by my mother to boil the water alone and then add the rice.

It's never failed me, and I would imagine it's at least a couple minutes faster. However, I never figured out how to reheat rice without the use of a microwave. Any thoughts on that one? It hasn't been a problem in the past with white rice, but when I make the switch to brown I'll be a little more concerned. Reply 10 years ago on Introduction.

Put the already cooked rice in a steamer and steam over boiling water for a few minutes. Hey, presto! Hot rice. Reply 12 years ago on Introduction.

When reheating, I've always added a little bit of water or milk to the rice. That way the rice doesn't end up all crunchy and gross. In my experience, a few drops of cooking oil will help keep the starchy water from bubbling over the edge of the pot.

I also tend to add at least half a teaspoon of salt per cup of rice to the pot after putting it on to cook. Reply 13 years ago on Introduction. Reply 11 years ago on Introduction. Videos View All. Fine Cooking Magazine. All Rights Reserved. Sign Up Log In Follow. Double Check Do you really want to delete the list,?

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Resting is also an unskippable step. Toss some garlic, onions, soy sauce and sesame oil in your frying pan, add your leftover rice and whatever veggies you have on hand, and voila — you have a new meal: vegetable fried rice!

For variation, try adding pineapples, cashews, scrambled eggs or tofu to keep it vegan and different sauces and spices. If you cook rice too quickly, the water will evaporate and the rice will be undercooked. Maybe you cooked it at too high of a temperature, evaporating the water long before the rice actually cooked. Maybe you took the lid off of the pot too early, letting the steam escape.

The rice you find at the Chinese restaurant is usually Jasmine, but you can steam most regular white long-grain rice varieties. Get the Insider App. Click here to learn more. A leading-edge research firm focused on digital transformation. Janaki Jitchotvisut. Not measuring your rice and cooking liquid. Treating all types of rice the same. Disturbing the rice while it cooks.

Cooking rice at the wrong temperature. Not seasoning your rice. Not fluffing and resting your rice before serving. Loading Something is loading. Email address.