There’s nothing quite like a bowl of hot, steaming, fluffy rice. It’s got just the right amount of softness to it, with the right amount of chewiness for texture. However, as amazing as rice can be, it can also be a major disappointment. When cooked incorrectly, rice can become mushy and water-logged – potentially ruining your meal. Undercooked rice can easily be fixed with a splash of water and some extra cooking time, but when it’s become soft and gloopy, all hope seems lost.
We’ve curated foolproof tips to make perfect, fluffy bowls of rice every time you cook, and what to do when things take a turn for the worse.
Why it happens
As rice heats up and cooks in water (or whatever liquid you’ve chosen), the heat allows the grains to open up and absorb the water, which in turn makes the starch found in the grain softer, edible and more digestible in our stomachs. The right ratio of grains to water is what gives rice its signature bouncy texture; however, if too much water is absorbed, you’ll be left with mushy rice.
That’s all mushy rice is: too much water absorption. There are other aspects to mushy rice, like stirring the pot during cooking too frequently (this breaks the rice grains, allowing for more water absorption), or simmering the rice at too high a temperature (also breaking the grains) – but these aspects all lead to higher levels of water absorption and a pot of goo.
But don’t fret: while you might not want to use mushy rice for the dish you’ve prepped for, don’t throw out the mush just yet – keep it aside while you start again.
Tips for making fluffy rice every single time
The key to cooking rice correctly is all about using the right ratios of liquid to rice. Rinsing, stirring, lid on or off – those are all custom tips that are add-ons or nice-to-knows.
Use the right ratio of water and rice – 1:1
A 1:1 ratio works for most types of rice and is easy to scale up or down. For instance, if you’ve got 1 cup of rice, you’ll need 1 cup of water, or if you’re working with 500 grams of rice, you’ll need 500 grams of water. Rice varieties that may need a little extra water may include brown, black, or wild rices (their outer coating is a little thicker and harder to penetrate than basmati or jasmine varieties). Check the packaging for instructions on these, or stick with the 1:1 ratio and add more water as needed. Remember, undercooked rice is easy to fix: add a splash (or a tablespoon at a time) of water and cook for an extra 2 to 5 minutes, repeating as necessary.
Rinse before cooking
Although not a major trainsmash if this step is forgotten, rinsing rice removes the excess starchy residue from rice grains before cooking. Excess starch may result in mushy rice and unsavoury textures. However, if you’re a little lazy like me, skipping this step with small batches might not cause too many issues – ensure you do rinse with larger batches to avoid disappointment.
To rinse rice properly, rinse it with cold water about three times, or until the water is no longer milky. Keep the water you’ve used to rinse the rice for watering pot plants or the garden, and even your face or hair – the starch contains vitamins and minerals that are beneficial to plants and your skin!
Use the right pot
Nowadays, rice cookers are widely available and have been perfected to make fluffy rice every single time. If you don’t possess one of these, an Instant Pot is a great alternative, or a good old-fashioned pot with a lid will also do. Just make sure to use the most appropriate size: the rice and water should only fill the pot about halfway or three-quarters (but even then, that’s pushing it). You want that extra space to prevent the pot from boiling over, and to allow enough space for steam to move in and around the pot with the lid on.
After gently simmering, let it steam
Gently simmer the pot of rice and cook according to the packaging instructions (about 10 to 15 minutes). Then, turn the heat on super low, pop the lid on and let the grains steam for a good 5 to 10 minutes. You’ll know you’ve perfected the batch when the grains look plump and have a good chew and softness to them. Use a rice spoon or fork to fluff it up before serving.
Ways to repurpose that pot of mush
Remember that mushy rice we told you to keep aside in the beginning – now is its time to shine. Mushy rice, no matter how gooey it gets, can be repurposed into many tasty and texturally-pleasing meals:
- Congee, rice pudding or porridge: Embrace the creaminess of the mush and make a comfort meal
- Crispy rice: Leftover rice is lightly seasoned with soy sauce and fried in a pan until golden and crisp. Use as a crunchy garnish or in salads.
- Stuffing base: Use mushy rice as a replacement for bread in dishes like bobotie
- Soups and stews: Add mushy rice to these for a bulking and thickening effect
- Freeze it: You can always freeze it now and use it later when you’re ready
- Blend it: Create a silky soup base, smoothie thickener, or perfect base for pancake and waffle batters
Why not give our Quick mushroom congee a try?
Rice might be a tricky grain to get the hang of, but once you nail these easy tips and find your own groove, mushy rice will become a thing of the past. And even if you do end up with a mushy pot every once in a while, it’s not a disaster, just a chance to experiment (who knows, you might discover a new favourite dish!).
