Learn how to cook rice on the stove so it is fluffy every time.
How to cook rice on the stove
I first learned how to cook rice on the stove just a couple of years ago. Until then, I always thought it was hard.
I had a microwave cooker, then the Thermomix (which I loved) but neither of them made super fluffy rice like you get in a restaurant.
Then I finally mastered the stove top and I haven’t looked back. It takes just 12 minutes and is pretty foolproof!
Should you soak rice before cooking?
Soaking rice separates the grains and allows for a more fluffy, less sticky final bowl of rice.
Not only that, soaking rice can help eliminate toxins (specifically arsenic) which are found even in organic rice (although not as much).
Arsenic contamination in rice crops is a problem around the world.
This is true even in organically tended rice paddies. This article on arsenic contamination in rice crops gives more detail.
Unfortunately, rice loves arsenic. If there’s any in the soil or water where it is grown (arsenic is highly water-soluble), rice crops take it in at a rate ten times higher than other plants.
The fact that rice grows in flooded paddies makes the potential exposure to arsenic even worse.
The good news is that soaking your rice can drastically reduce the amount or arsenic present.
How to soak rice
To soak your rice, place your rice in a large bowl and completely cover with filtered water until the water is a few centimeters above the rice. Give it a stir then cover with a tea towel and leave for 3-24h. I try and do this the night before if I can remember.
Once soaked, give it a really good rinse and drain and then it’s ready to cook.
Tips for perfect rice
- Set a timer! Don’t rely on your memory for this one the timing is everything.
- Leave it to rest for 5-10 minutes after it’s cooked and don’t be tempted to lift the lid until after this time.
- Fluff it with a fork after it has rested.
Why cook and cool your rice?
Leaving your rice to cool before eating it (you can re-heat if you want it hot) increases the levels of resistant starch in your rice.
According to Healthline, increasing your intake of resistant starch can be beneficial for the bacteria in your intestines as well as for your cells.
Resistant starch passes through the intestines without being broken down by your body, yet it can be broken down and used as fuel by the bacteria in your large intestine.
This also produces short-chain fatty acids, which can benefit the health of your cells.
To reheat – I like to put my rice in a glass jar and pop in a pot of boiling water. Alternatively, you can use a microwave.
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- 2 cups white long-grain rice
- 3 cups water or bone broth
- Spices (optional) - I use 1/2 tsp Turmeric powder
- 1tbsp Ghee (optional)
- Soak the rice - cover the rice in a bowl with cool, filtered water and leave for 3-24h.
- Rinse the rice well.
- Place all the ingredients in a pot and bring to the boil.
- Give it a quick stir, reduce the heat to a simmer, cover and cook for 12 minutes.
- Turn off the heat and leave to rest for 10 minutes.
- Remove the lid and fluff with a fork.
Rice can be frozen. Recipe can be successfully halved & same method used.