Eight hacks for foolproof fluffy rice

When it comes to cooking rice, there are generally two main camps. There are those who swear by the absorption method and those who are still stuck in the rice age: boilers. 

When you boil rice in an excess of water – similar to the way you might cook pasta – you risk overcooking it and, instead of fluffy rice, ending up with gluggy rice soup. While boiling is easy because you don’t have to worry about rice-to-water ratios, to nail boiled rice, timing is crucial. 

The absorption method, on the other hand, involves measuring correct quantities of rice and water to a pot and bringing to the boil before covering and allowing the grains to soak up all the liquid, then turning off the heat and letting it steam. 

For white rice, the general rule is always one part rice to two parts water. An easy way to remember it is to use the 1-2-3 method. One cup of dry rice cooked with two cups of water makes three cups of rice – or about six servings. For brown rice, you need to add between a quarter to half a cup more liquid. And always add a pinch of salt to the water. 

If you don’t wash your rice you don’t get a good finished product, Josh says. You can end up with inconsistencies or, worse, gluggy rice. RACV's chefs say rinsing gets rid of some of the starch which causes the rice to stick together and be a big ball or lump. This means you’ll end up with fluffy granular rice instead of clumps of starchy boiled rice.  

While not absolutely essential, Josh says soaking the rice for about 15 minutes before cooking can make all the difference. This gives the rice a chance to absorb some of the water, which allows for more even cooking. It also reduces the likelihood of cooking rice that is fluffy on the outside but still crunchy in the centre.  

Mushy rice is simply the result of overcooking. To avoid this, timing is key. If you’re boiling rice, you need to drain it as soon as the grains are cooked through. For absorption, be careful not to use too much water and don’t over-steam the grains. 

Not all rice is created equal and knowing the difference between varieties is key. Short grain rice is extremely starchy, making it ideal for things like risotto, sushi and rice pudding, which require soft, slightly sticky grains. Longer-grain rice is less starchy and better maintains its shape and texture when cooked, lending itself to pilafs, stir fries and salads. If you're cooking rice to accompany a dish, RACV's chefs recommend either jasmine or basmati. Both are long-grain types, but jasmine is slightly shorter and rounder, while basmati is very long and slender. 

Unlike pasta, al dente when it comes to rice just means undercooked. RACV's chefs say rice should always be fully cooked. Undercooked rice is basically a cooking sin.

Forget soaking crunchy rice pots overnight. As well as being the superior cooking method for fluffy grains, RACV's chefs says the absorption method, when executed correctly, also doubles as one of the greatest cooking hacks. Once you turn off the heat, let the rice sit in the pot for 10 minutes to steam. Not only does this make it more fluffy, it also stops the rice from caking to the bottom of the pan. Genius.