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Forgetting the rest.
You've heard of resting steak before serving it—well, it turns out that rice also benefits from a brief time-out between taking it off the stove and eating it. When the rice is finished cooking, move the pot from the burner to a trivet or hot plate on the counter, letting it rest, covered, so it steams for another five to 10 minutes. This will make for a more evenly cooked pot of rice with no rogue, not-quite-done grains.