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Pro tip: I finally figured out why my rice always turned out mushy after 10 years of cooking it
I ignored the exact water-to-rice ratio for years thinking eyeballing it was fine until my sister measured it out for me last weekend and the texture was perfect for the first time, has anyone else been winging measurements that actually matter?
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wesley_thompson4mo ago
The water ratio thing is important but honestly the real game changer for me was rinsing the rice first. Mushy rice usually means too much starch is still on the grains, not just the water amount. You want to rinse it until the water runs clear, takes an extra minute but makes a huge difference. That and measuring by knuckle depth instead of cups really helped me nail it consistently.
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terrywilson4mo ago
Start rinsing until the water runs clear and you will never go back to mushy rice. I used to skip it thinking it was a waste of time but one bad batch of jasmine rice changed my mind. Now I just run it under cold tap water in a fine mesh strainer and shake it around for maybe a minute. That knuckle trick works great for most pots too, just make sure your finger actually touches the top of the rice before you add water. The first joint method only works if you have normal size fingers, which I dont, so I adjust a bit. But the rinse is the real fix for that sticky glue texture people hate.
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diana_black222mo ago
I get what you're saying about rinsing, but honestly I disagree that it's the main fix. Rinsing helps some, sure, but I've made perfectly good rice without rinsing and bad rice even after rinsing. What changed things for me was letting it rest after cooking with the lid on for a full 10 minutes, no peeking. @wesley_thompson the knuckle method works okay but I still mess it up if I don't pay attention to the pot width. For me it's more about the heat level, keep it low and steady the whole time.
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