Rinse your rice. Please. It washes away excess starch, which means fluffier grains. I rinse mine in a fine-mesh strainer until the water runs nearly clear. For 2 cups of rice, that’s about 30 seconds of swirling. Worth it.
But don’t rinse it and then let it sit wet for an hour. That’s a bacterial party waiting to happen. Rinse, drain, and cook immediately. Or if you’re lazy (I see you), just skip the rinse and accept slightly sticker rice. It’s fine. You’re fine.
And if you’re cooking brown rice instead?
Brown rice is the overachiever of the family. For 2 cups of brown rice, you’ll need 5 to 6 cups of water (closer to 5 cups for firmer texture, 6 for softer). Also, cook it for 45 minutes. Yes, that’s a whole Netflix episode. But the nutty flavor? Chef’s kiss.
For quick-cooking or parboiled rice, check the package. Those sneaky brands change ratios like they’re hiding a secret. Just look at the box—it’s not a shameful act.
