Are You Cooking Rice the Wrong Way?
Alison Cayne, author of The Haven's Kitchen Cooking School, explains the little things that can make a big difference when preparing this essential ingredient.
Skipping the rinse.
Washing grains of rice before cooking them isn't absolutely necessary, but if you prefer the grains to be separate and not clumpy, the few minutes it takes matters. Cayne says to place the rice in a fine-mesh sieve and run cold water over it, swishing the grains around, for about two minutes. This removes the starch that gives the cooked rice a gummier texture.