The Anatomy of a Perfect Bowl of Fluffy Rice

“Have you eaten rice?” is the question my father has asked me more than any other in my entire life. In Korean culture, asking someone if they have eaten rice is equivalent to “Have you eaten today?” When I moved into my first apartment, my father flew out to Chicago to help me set up my new home and of course, buy me a rice cooker. I still have that baby Panasonic rice cooker and use it to this day. 

But you don’t need a rice cooker to make a perfect bowl of fluffy rice–just a little bit of knowledge. Here’s what you need to know. 

The Architecture of Rice

First, a bit of anatomy about what rice is, which has important implications for how to cook it. While there are more than 40,000 varieties of cultivated rice in the world, they all contain two components of starch—amylopectin and amylose—in varying amounts that affect cooked results. For example, long-grain rice has more amylose and less amylopectin, which allows it to hold its shape better and be drier/less sticky when fully cooked. Short-grain rice has less amylose and more amylopectin, rendering a stickiness when cooked. When the starch molecules are exposed to the right amount of moisture and heat (more on that in a moment), they swell up like balloons and soften in a process known as gelatinization. Beautifully cooked rice is fully gelatinized. Crunchy or undercooked rice is partially gelatinized. 

Step 1: Wash the Rice

Before cooking, it’s important to wash rice very well to rinse off excess starch (a key to fluffiness). Here’s what to do: 

• Add rice to a bowl and cover with water: Measure out the amount of rice you plan to cook and pour it into a large bowl. Add cold water until the rice is fully covered.
• Swirl the rice until the water becomes cloudy: Gently swirl your hand or a wooden spoon through the rice until the water becomes cloudy (that’s the exterior starches dissolving into the water). Continue to swirl the rice until the water is fairly opaque.
• Strain and repeat: Strain the rice and place it back in the bowl. Cover with more cold water and swirl the rice again. The water will turn slightly less cloudy each time. Strain and repeat until the water is essentially clear. Depending on the type (different varieties of rice have different levels of starches) and age of the rice (newer rice has more starch), the number of times you need to wash it will vary. I usually end up washing my rice four to five times. 

Step 2: Rice-to-Liquid Ratios and Cook Times

It may seem like every chef has a rice cooking hack, but stick to these widely accepted ratios and cooking times for best results. A note on cooking liquid: Rice can be cooked with pretty much any kind of liquid depending on what the end goal is. I’ve cooked rice in water, chicken stock, vegetable stock, coconut milk, and even tea with different delicious results. For the fluffiest rice, though, it’s best to stick with water. The fats in coconut milk, dairy milks, and certain rich stocks add a ton of flavor but can also weigh down the grains of rice. Here’s what works best for popular varieties of rice:

• Basmati, jasmine, medium grain, short grain sushi rice: 1 cup rice, 1.5 cups water, 15-20 minutes
• Brown rice: 1 cup rice, 1.75 cups water, 40-45 minutes
• Parboiled white rice: 1 cup rice, 2 cups water, 20-25 minutes    

Step 3: Getting the Heat Right 

For stovetop preparations of rice, the heating is done in two stages: boiling and simmering. Here’s the step-by-step of what to do.

1. Add your washed and strained rice and the appropriate amount of water to a pot (the level of rice should not be more than halfway up the sides) over medium high heat.

2. Once the water begins to boil, reduce the heat to low, cover the pot with a tight-fitting lid and allow the rice to simmer for the required amount of time. Bringing the water to a boil then reducing to a simmer ensures that the liquid will be in the approximate temperature range for gelatinization (154°-172° F) without evaporating too quickly. The tight-fitting lid also prevents excess evaporation, which would result in dry or undercooked rice. 

3. Once the rice has cooked, remove the pot from heat and allow it to sit for 5-10 minutes. The extra resting time is crucial for full gelatinization and optimal texture. Remove the lid and allow the steam to escape. Gently stir the rice with a rice paddle or spoon. Scoop rice into bowls. Enjoy your gorgeous bowl of fluffy hot rice!