The secret to making perfect rice is to always rinse the rice grains to remove the surface starch and also allow the rice to steam undisturbed without lifting the lid.
Also allow the rice to rest off the at for at least 10 to 15 minutes before serving or eating the rice so that the rice grains can absorb remaining moisture.
For the perfect rice, place the measured rice in a fine mesh strainer and rinse the rice under cold water for 30 to 60 seconds or until the water runs clear.
Rinsing the rice stops the rice from turning clumpy and sticky.
Then in a medium saucepan, combine 1 cup of rinsed rice with 1.5 to 2 cups of cold water or use 1.5 cups of water for firmer rice grains and 2 cups of water for softer rice.
Then add in a pinch of salt and also a dash of butter or oil.
Next bring the water and rice to a rolling boil over medium high heat.
After the water is boiling, give it a quick stir once, then immediately cover the rice with a tight fitting lid and then reduce the heat to the very lowest setting and allow the rice to simmer undisturbed for 15 minutes to 18 minutes.
Don't peek or open the lift as it releases the trapped steam that is needed to properly cook the rice.
Finally remove the pot of rice from the stove or heat source and leave the lid on.
Allow the rice to rest or steam for 10 minutes at least off the flame or heat to allow surface moisture to be absorbed, which prevents mushiness.
Common mistakes when cooking rice are lifting the lid while the rice cooks, guessing the water to rice ration and even skipping the rinse in some cases.
Although some recipes should be made without rinsing the rice, you should rinse rice in some cases.
Rice grains are coated in excess surface starch, and if you don't rinse the rice in cold water 2 to 3 times until it runs clear, the starch will turn into a sticky, gummy film while the rice is cooking.
Water amounts for rice also vary by rice type and using little extra water can result in mushy rice and using too little water creates undercooked gritty grains of rice, so you should always measure the water and the rice consistently.
Rice also cooks by steaming and lifting the lid during cooking of the rice also releases the trapped steam and drops the internal temperature, which causes uneven cooking and leaves the top layers of the rice dry.
Cooking rice on too high heat is also another common mistake when cooking rice, as high heat evaporates the water too quickly before the rice grains have enough time to absorb the water, which leads to a burnt bottom and undercooked centers.
So you should always reduce the heat to a low simmer to cook the rice, once the water boils.
And stirring the rice grains rubs them together and releases extra starch and makes the final texture heavy and clumpy so you should avoid stirring the rice.
And even skipping the rest period after cooking rice is also a common mistake.
Serving or eating the rice immediately after cooking, keeps the grains of the rice wet and clumpy.
And letting the rice rest covered off heat for 5 minutes to 10 minutes allows the excess moisture to distribute evenly so that the rice grains firm up and fluff perfectly.
The best herbs to add to rice are rosemary, thyme, bay leaves and oregano.
If you want a brighter and fresher finish to your rice, you can add in some delicate herbs like dill, parsley or cilantro, just after your rice is finished steaming.
Thyme and rosemary are sturdy herbs that infuse perfectly while cooking and they also pair very wonderfully with butter or chicken broth and are also perfect for steak or even poultry dishes.
Bay leaf is also a standard herb for pilafs and savory rice dishes, you can just drop 1 to 2 whole bay leaves into the pot while the rice is boiling and then remove them before serving the rice.
And Oregano is also essential as an herb for Mexican, Mediterranean and Italian style rice and it pairs well with cumin, garlic and tomatoes.
Even green cardamon pods and star anise are great additions to rice when you cook it and even a dried arbol or Japanese Chile or 2 for some subtle heat.
The reason why some chefs do not wash rice is because the excess surface starch is sometimes desirable in some rice dishes.
When chefs don't wash the rice, they retain the starch, which allows the chef to achieve the rich, thick and creamy mouthfeel that specific recipes require.
Chefs don't wash to allow for creaminess in Paella and Risotto as dishes like risotto require that the starches in the rice remain, to naturally bond with the stock and risotto.
Washing the rice before cooking it, strips away the starches and makes it impossible for the chef to achieve the signature creamy consistency.
And in paella, the excess starch in the rice helps the grains of the rice to bond with the fats and broth to form a delicious, crispy caramelized layer at the bottom of the pan, which is also known as socarrat.
And certain premium Japanese short grain rice's that are labeled as musenmai are also pre-processed using specialized machinery to remove milling dust without using water, which require no rinsing prior to cooking.
You should rinse rice before cooking as rinsing the rice also helps to kick start the process of rehydration of the rice and allows the grains of the rice to start absorbing water.
Rinsing rice before cooking also helps remove any loose surface starch, dirt and debris from the processing and transport and rinsing rice is also key in achieving fluffy, separated rice grains.
Skipping the rinsing of the rice before cooking can leave a powdery coating that makes the rice clump together and turn gummy.
To rinse your rice before cooking, place the rice in a bowl and cover the rice with cold water.
Next agitate the rice by gently swishing the rice in the bowl with your hands and you will immediately see the water turn cloudy.
Next drain the rice, by carefully pouring off the cloudy water and leaving the rice behind in the bowl.
Then fill the bowl with fresh water again and repeat the process 3 times to 4 times until the water runs mostly clear.
Rinsing white rice like Jasmine, Long Grain and Basmati Rice is highly recommended to keep the grains fluffy and distinct.
And rinsing Sushi rice is also essential as rinsing the Sushi rice removes excess starch so the rice does not become overly sticky or gluey.
Although for some rice you may want to skip the rinsing, which includes for Risotto rice, Arborio/Paella rice or enriched rice.
For risotto rice, you want the excess starch to create the signature creamy texture, so you should skip the rinsing process in this case.
And similar to that of risotto, leaving the starch in for Arborio and paella helps to thicken the rice dish.
And some packaged rice's in the United States also have some vitamins sprayed on the surface, which are washed away during the rinsing process.