How to achieve perfectly fluffy rice: Expert cooking tips revealed

What to do to make cooked rice fluffy? First and foremost, make sure not to overcook the grains, and the rest will (almost) take care of itself. The key factors are proportions and cooking technique. It is not demanding but strict—any attempt to deviate from the golden mean may result in the opposite effect of what is intended. Moreover, it's worth knowing tricks that will make preparing fluffy grains easier. And one is remarkably simple.

Rice can be cooked in many different ways depending on the desired outcome. For some, perfect rice is sticky, while others aim for maximum fluffiness of the grains. The latter effect can be achieved using a well-known trick in Asia.

The stickiness of rice is mainly due to starch. Therefore, it is recommended to rinse the grains before cooking, ideally until the water is clear (when first covering the rice with cold water, you will notice it is cloudy). Once prepared, it goes into a pot with fresh water and then onto the stove.

To ensure that the rice will have a fluffy consistency after cooking, it is worth adding a teaspoon of citric acid (or lemon juice) to the pot during cooking. Citric acid enhances the white colour of the grains and strengthens their structure, making them more elastic. Adding citric acid won't change the taste of the rice but will ensure the grains are not sticky. This is a well-known rice cooking method in Asia, especially in India.

It's worth using basmati rice for cooking fluffy rice, characterised by longer grains and lower starch content. This makes it fluffier once cooked. The rice should be rinsed under cold running water before cooking to remove excess starch and impurities.

The proportions of rice to water are very important. One portion of rice equals one and a half portions of water. In practice, this means that for 400 grams of dry rice, you need 600 millilitres of water. The water used to rinse the rice is not included in this proportion. It is essential to start cooking the rice from cold water.

Once the water is boiling, reduce the heat to a minimum and cook on low heat (the rice gets the right consistency under the influence of steam). Do not remove the lid during cooking—leave the rice on low heat for 8-10 minutes. After this time, it should absorb all the water and double in volume. This steaming technique is key to perfectly cooked rice. In the final step, stir the rice with a fork to achieve additional fluffiness.