A bowl of freshly cooked white rice
FOOD NEWS
Boiling Water Is A Sticky Error For Rice
BY JULIA HOLLAND
Steaming white rice on a metal spoon
Rice is best when it’s light and fluffy. So, when it comes time to cook it, simmering is a much better method than boiling.
Hand scooping rice in a pot with a wooden spoon
When you boil water, it reaches a temperature of 212 degrees Fahrenheit, which causes continuous and vigorous bubbles that release starch and make the rice sticky.
Hand lifting the lid of a steaming pot
Boiling water also has a higher rate of evaporation, which can result in undercooked rice or an unpleasant combination of sticky, scorched, and crunchy rice.
Hands holding and lifting the lid of a steamin pot
Simmering rice has a lower temperature between 185 and 205 degrees Fahrenheit and generates smaller bubbles for a slower, steadier cooking process that allows even cooking.
A person cooking with a large pot on the stovetop
While you can bring water to a simmer, bringing it to a boil first generates steam that aids in the slow and even evaporation of cooking liquid.
A person filling a bowl of rice with water
To simmer rice, you can either bring both the water and rice to a boil or bring the water to a boil before adding the rice.
A person stirring cooked white rice
Once the water is boiling, add salt and reduce the heat until the water is simmering. Cover your pot and simmer the rice for the recommended time without lifting the lid.
A boiling pot on a stovetop
When time is up, remove the pot from the heat and let the rice sit covered for at least 10 minutes before opening the lid and fluffing it with a fork.