The Asked

Chapter 04 — Travel, Food & Lifestyle

How do I cook rice without it being a sticky mess?

Rinse the rice until the water runs almost clear (removes excess starch). Use a 1:1.5 rice-to-water ratio for white rice, 1:2 for brown. Bring to a boil, cover, drop to the lowest heat, don't lift the lid for 18 minutes (white) or 40 minutes (brown). Rest 10 minutes off heat, then fluff.

Follow-up questions

Why does my rice burn on the bottom?

Heat is too high or pot is too thin. Use a heavy-bottomed pot on the lowest flame, or invest in a $30 rice cooker that's foolproof.

Is a rice cooker worth it?

If you eat rice more than once a week, yes — perfect rice every time, plus it doubles as a steamer for vegetables and fish.

Can I reheat rice safely?

Yes, but cool it within an hour, refrigerate, and use within 24 hours. Reheat until piping hot. Bacillus cereus on day-old room-temp rice causes nasty food poisoning.

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