Want to know how to cook rice perfectly? I mean fluffy, separate, and never sticky? You're in the right place. Here at Low Price Dito, we believe that great meals start with great basics, and rice is one of the most important. Whether you're cooking aromatic Basmati for a biryani, sticky Jasmine for a Thai curry, or hearty Brown or Black Rice for a nutritious bowl, the principle is the same: start with good rice and a reliable method. We carry all the varieties you need from everyday Sinandomeng and premium Dinorado to specialty Red Rice so you can match the grain to your meal.
In this guide, I'm walking you through the methods that most people use every day. These aren't just theory they're what works in a real kitchen, whether you're using a delicate long-grain or a sturdy whole-grain rice. We'll cover boiling, steaming, oven-steaming, and how to bring leftover rice back to life, plus some simple tricks I've picked up over the years to add flavor. Let's get started.
Which Rice Cooking Method Should You Use?
Each method here gives you a different result. Here's the quick breakdown so you can jump to what you need:
- Fluffy Boiled Rice: For when you want separate, distinct grains (perfect for pilafs or curries).
- Steamed 'Pearly' Rice: For classic, slightly sticky, moist rice (ideal for everyday eating with stir-fries).
- Oven-Steamed Rice: For cooking large batches hands-free (great for meal prep or feeding a crowd).
- Reheating Rice: Three reliable ways to bring leftover rice back to life without drying it out.
Method 1: Fluffy Boiled Rice (For Separate Grains)
This is the foolproof method when you want every grain to stand on its own, like for a biryani or a rice salad.
What You'll Do:
- Fill a large saucepan with 3 1/2 pints (7 cups) of water and bring it to a rapid, rolling boil. Stir in 1 dessertspoon of salt.
- Now, grab 8oz (about 1 ⅓ cups) of your rice. The trick here is to add it slowly. Let it dribble through your fingers into the boiling water so the temperature doesn't drop.
- Let it boil, uncovered, for 12 to 15 minutes. The exact time depends on your rice type and how you like it, fully tender or with a slight bite.
- Start testing at 12 minutes. Fish out a few grains with a fork and bite into them. When it's perfect for you, dump it all into a colander immediately to drain. Give it a quick fluff with the fork. That's it.
Best for: Basmati, Jasmine, or any long-grain rice where you want fluffy, separate results.
Method 2: Steamed 'Pearly' Rice (For Classic Moist Rice)
This is the absorption method. The rice soaks up all the water, giving you moist, slightly sticky grains and this is what is called 'pearly' rice.
What You'll Do:
- Put your rice in a saucepan with a tight-fitting lid. Add cold water until it comes about 1 inch above the level of the rice. Add a pinch of salt to your taste.
- Bring it to a fast boil over high heat, then immediately cover with the lid and reduce the heat to the lowest possible simmer.
- Let it cook, DO NOT PEEK, for 20 minutes. If you prefer a firmer grain, you can stop at 15 minutes, turn off the heat, and let it sit (still covered) for another 5-10 minutes. The steam finishes the job.
- Take it off the heat, fluff, and serve.
Best for: Everyday white rice, served with saucy dishes like stews or stir-fries.
Method 3: Oven-Steamed Rice (For Big Batches)
When your stovetop is full or you're cooking for a potluck, the oven is your best friend. It's incredibly hands-off.
What You'll Do:
- Preheat your oven to Mark 4, 350°F.
- Scatter ½ lb (about 1 ⅓ cups) of rice into a casserole dish with a lid. Sprinkle lightly with salt.
- Carefully pour over 1 ¾ pints (3 ½ cups) of boiling water (or broth for more flavor). Cover the dish tightly with its lid or a double layer of foil.
- Slide it into the oven and forget about it for 20 to 25 minutes. When time's up, let it sit covered for 5 minutes before fluffing.
Best for: Cooking large quantities consistently, or for creamy rice casseroles.
Pro Tips for Better Rice (Before & After Cooking)
These are the little things that make a big difference. They're not complicated, it is just a good practice.
Before Cooking:
- Brighten It Up: Add a good squeeze of lemon juice to your cooking water. It gives the grains a brighter flavor and helps keep them white.
- Boost the Flavor: Crumble in 1 or 2 small stock cubes (chicken or vegetable) into the water for a savory backbone. It's a game-changer for plain rice.
Shopping Note from LowPriceDito: Remember, rice triples in size when cooked. A good rule is to plan for about 2oz (⅔ cup) of cooked rice per person for a main dish. So, 1lb of dry rice will comfortably feed 8 to 10 people.
After Cooking (The Fun Part):
Once your rice is cooked and fluffy, you can fold in almost anything. The choice is as wide as you want it to be. Try:
- A handful of finely chopped fresh herbs like chives, parsley, or mint.
- Grated carrot with finely chopped shallots for a bit of sweet crunch.
- A mix of raisins and toasted slivered almonds.
- Diced, cooked vegetables or chopped hard-boiled eggs for a more substantial side.
How to Reheat Rice Without Ruining It
Leftover rice from the fridge doesn't have to be dry or sad. The key is to reintroduce moisture gently.
- The Steam Reheat (Best for Texture)
- Put your cold rice in a colander and set it over a saucepan of simmering water. Cover the colander with a lid or a plate. Steam for 4-5 minutes until hot all the way through.
- The Oven Reheat (Best for Larger Amounts)
- Spread the rice in a greased, shallow ovenproof dish. Sprinkle it lightly with water or milk, dot with a few bits of butter, and cover tightly with foil.
- Warm it in a moderate oven (350°F / Mark 4) for 15-20 minutes, until heated through.
- The Skillet Reheat (Quickest)
- Melt a little butter or oil in a frypan over medium heat. Add the rice and stir it with a fork for 5-7 minutes until it's piping hot.
Frequently Asked Questions
Why is my rice always sticky or gummy?
This usually means too much water or not enough rinsing. For long-grain rice, rinse it under cold water until the water runs clear to remove excess starch. Also, make sure you're using the right water-to-rice ratio for your chosen method.
How long does cooked rice last in the fridge?
For food safety, eat refrigerated rice within 24 hours. Always cool it quickly after cooking, store it in a shallow container, and reheat it until it's steaming hot all the way through.
Can I freeze cooked rice?
Absolutely. Portion it into airtight bags or containers. To use, you can reheat it from frozen using the steam method, adding a couple of extra minutes.
What's the easiest method for a beginner?
Start with Method 2: Steamed 'Pearly' Rice. It's forgiving, happens all in one pot, and is the most common way to get great everyday rice.
Ready to put it into practice?
Grab a bag of quality rice from LowPriceDito.com and give these methods a try. Once you find your favorite, you'll have a perfect base for countless meals.
