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One Simple Trick That Will Make Your Rice Taste Way Better

Kenyon Review

Rice is "The Holy Grain" of all grains, and is believed to be one of the main catalysts of the Agricultural Revolution.

If we were willing to settle down to grow and eat rice, then you know that this grain is irresistible.

Nowadays, you can't find a single person who hasn't had rice in their life. It's a cheap, staple food that isn't going anywhere anytime soon.

While there are many different ways to cook rice, there's one trick that will guarantee a boost of flavor to your meal.

You'd think after all these years we would master the cooking of rice, but many of us still manage to do it all wrong.

As someone who eats rice every day, I can attest to this trick! Once you learn how to make your rice tastier, you'll never go back to your old cooking method!

Common Rice Mistakes

Before I get into this special trick, you should be aware of what you might be doing wrong. That way, you can finally make the perfect, fluffy rice.

One of the biggest mistakes people make when cooking rice is stirring it.

If you're making risotto, go ahead and stir the rice all you want, but if you're trying to achieve that fluffy texture, stirring the rice while it's cooking will only activate the starch, making the rice stick together.

To prevent this from happening, and to boost the flavor, add salt and oil to the boiling water before you add in the rice.

And another common mistake is cooking rice at high temperatures.

You should bring the water to a boil, then add the rice, and bring it down to low heat to keep the kernels intact.

Now that you know about common rice mistakes, here's the simple trick...

The "30 Times" Rule

I was taught this simple rice trick by my grandmother many years ago, but I never realized how many people don't know about it.

I call it the "30 times rule," where you properly wash the grains approximately 30 times before you cook them.

"If you picture the starch being microscopic grains of stickiness... as they absorb water, they don't have the ability to stand up to pressure so their structure is pasty. Whereas the starch in the rice helps it stand up and be fluffy," Australian chef Monty Koludrovic shared his expertise on a podcast.

Basically, giving your rice a quick rinse isn't helping with the flavor.

You want to make sure that the rice can be seen through the water, which would require you to rinse the grains at least 20 to 30 times.

Another trick my grandmother taught me is to add a tablespoon of salt to your washed rice, letting the salt sit for at least 30 minutes before you cook the rice.

Will you try this?

Do you drain pasta in the sink? Here's why you should stop doing that now.

[H/T: Daily Mirror]

Moojan has been a writer at Shared for a year. When she's not on the lookout for viral content, she's looking at cute animal photos. Reach her at moojan@shared.com.