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I once made white rice for dinner with my roommate back in college and as we were eating, she commented, “I did not know white rice could be this tasty!” She asked to borrow my recipe and I happily gave it to her. As you can guess, that made me super proud and boosted my confidence in my recipe very much. Let’s talk about the tips and tricks for making the most perfect, fluffy, and tasty white rice.

What are the key factors in making the perfect white rice?

Accurate measurements

When cooking rice, you must measure both the water and rice every single time. You can only dare to estimate if you are a lifetime rice-cooking pro. The common rule for these measurements is one part rice, and one and a half or two two parts water. However, I have found that different types of rice may require slightly different measurements. Some will require less water and some, a little more! So, check the packaging of rice for measurement specifications. To be even safer, check your rice regularly as it cooks to see its progression and whether there is a need to make any slight adjustments (more tips in the recipe).

Magical ingredients

White rice can be bland or super tasty depending on what ingredients you add to it. Of course, you shouldn’t add too many ingredients either or it will no longer be plain white rice. My two ‘secret’ ingredients for perfect white rice are butter and olive oil. This combination, together with salt, makes white rice magically tasty. The original flavor and look of rice are enhanced by the aroma and mild flavors of both butter and olive oil. Besides, the rice comes out loose with no clumps whatsoever. Don’t be surprised if you find yourself munching on plain rice after you try this tip.

Type of rice

Did you know that there are over 120,000 varieties of rice in the world? This explains why every time I’ve eaten a rice dish from a different culture, the rice looked and tasted different. With so many varieties available, it is impossible to have a single recipe that applies to all of them. This is why you should treat every variety of rice you cook as a different dish with its own recipe. Also, never mix two different varieties of rice in one pot. In the recipe herein, I used Jasmine rice which is one of the popular varieties where I live. Plus, I love its texture and taste. I also often go for other long-grain rice varieties like Basmati, or the aromatic Pishori rice when I am in Kenya.

Cooking pot

The cooking pot definitely plays a part in how your rice turns out. You can use a rice cooker but if you do not have one handy, a regular pot will do just fine. Go for a heavy, non-stick pot which will allow the rice to cook slowly and evenly. A non-stick pot will ensure your rice doesn’t stick to the bottom and start to burn before it is even fully cooked. Also, go for a pot with a lid because you will need to cover rice as it cooks to retain the moisture and ensure even cooking. Rice that is cooked uncovered will often have uncooked bits on the top level.

Heat level

Never boil rice on high heat, no matter the case (if you are starving, munch on some carrots and just let the rice cook). Even for the best varieties of rice, rushed cooking can lead to a degree of mushiness. In most cases, you will end up with mushy yet undercooked rice which you can hardly salvage, say by adding more water and cooking some more. It will stick to the bottom of the pot and start burning, retain water on top, and still be undercooked. It is always recommended that you cook rice on low heat to allow it adequate time to absorb moisture and soften all through.

Cooking time

Rice is one of those dishes that must be taken off the heat at a certain specific time, not earlier or later. Therefore, measuring both water and rice at the beginning is important so that you know when to take the dish off the stove without undercooking or overcooking it. Depending on the type of rice you are making, you may be required to take it off the heat while it still has some liquid so that it absorbs the rest of the liquid off the stove (precooked rice often requires this). Some varieties need to dry up on the stove before being taken off. For most varieties, you are instructed to let it stand for about five minutes after cooking for moisture to absorb fully before fluffing and serving. Always check the packaging of rice for these instructions to be on the safe side.

With all that said, here is the recipe for perfect white rice that is fluffy and tasty.

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