The Simple Trick for Cooking Perfect Rice, According to a Thai Chef

A grain of knowledge that'll stick with you.

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Cooking rice is an art. If you’ve ever made it, then you know that in order to get a beautiful bowl of perfectly cooked grains, you need to go about things in a certain way. From choosing the rice to how you handle it during before, during, and after cooking, it all matters.

As for a rice cooker, of course you can use one. But if you're not a rice cooker devotee, that’s another appliance you have to find a spot for in your kitchen, plus an expense that might not fit your budget.

Instead, I recommend preparing rice with the classic stovetop method. For the best rice every time, don't skip this key step: rinse your rice. This is the simple trick used by Arnold Myint, a James Beard Award-nominated chef and author of Family Thai. 

Why—and How—You Should Rinse Your Rice

I’ve burnt plenty of batches of rice and, admittedly, I didn’t figure out how to cook it properly until I went to culinary school. There, I learned what Myint already knew—that rinsing your rice before cooking it is one of the most important things you can do.

Washing it not only cleans the rice, ridding it of impurities, but it also washes away extra starches. It’s a crucial step to prevent the grains from sticking together, and it makes for what Myint considers to be “the start of perfect rice texture.”

Luckily, his method is simple: Place your jasmine long-grain rice (two cups) in a fine-mesh sieve and run water over it until the water runs clear. Drain it, then add it to a medium saucepan along with fresh, clean water (2 1/2 cups) and bring it to a boil. Reduce the heat to a low simmer, cover, and cook until the rice is fully cooked and the water is absorbed, 12 to 15 minutes. Let sit off the heat for five minutes, remove the lid, give the rice a quick fluff with a fork, and serve. (This makes about four cups of cooked rice.)

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More Rice Tips and Tricks

From how much to make to tips on seasoning, Myint has some additional ideas for successfully cooking your next batch of rice.

• Make the right amount: Myint says that the ratio from raw to cooked rice is around 1:3, so if you’re after a one-cup serving per person—and you’re serving 4 people—you’ll need to start with one-and-one-third cups of raw rice.
• Season the grains: This one is up to you, or “chef’s choice,” says Myint: “I often add a few smashed garlic cloves and a pinch of salt to my rice during the cooking process. It’s also nice to substitute chicken stock for water." Sometimes he also likes to drizzle sesame oil over the rice after it’s cooked and resting.
• Rest and fluff: After your rice is done cooking, cover it (if it isn't already) and set your timer for at least five minutes. Resting is pivotal to achieving perfect texture. Then, don’t forget to fluff—it helps remove clumps and separates the grains.

Ready to continue building on your rice-cooking skills? Myint suggests taking a cue from his new book, trying one of the following recipes:

• Khao Kluk Grapi is a next-level, interactive, textural celebration. Funky, good ingredients and super fun to serve friends. 
• Khao Mahn Gai is pure comfort food that presents simply, and has a refined depth of flavor.
• Rice Porridge “Jhok Platter” is a great way to fix your mushy rice cooking mishaps, or utilize that leftover takeout rice taking up space in the fridge.
  

GET THE BOOK: Family Thai

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