Before 40, Master These 4 Must-Know Cooking Skills - Page 4

3. How to cook the perfect pot of rice, without a rice cooker

We love a good kitchen gadget, but not every meal will be made at home with your tools within reach. A stovetop pot of fluffy rice is one of the simplest (and most satisfying) things you can make, and knowing how to do it from scratch is a skill worth keeping in your toolkit. Whether you’re padding out a stir-fry, meal prepping, or just need a no-fuss side, mastering rice means you’re never far from a filling, comforting dish.

The key to perfectly cooked rice lies in understanding the type of grain you’re working with. For long-grain white rice, Food Network writer Heath Goldman recommended in her 2024 article using a classic 2:1 water-to-rice ratio. This approach typically yields fluffy, separate grains, ideal for dishes like pilafs or stir-fries. If you’re cooking short-grain or specialty rice, it’s best to consult the package instructions, as the water ratio and cooking time may vary.

Start by rinsing the rice under cold water to remove excess starch, which helps prevent clumping. In a large pot, combine two parts water with one part rice (or adjust to 2/3 part rice for a firmer texture). Bring the water to a boil, then stir in a generous pinch of salt. 

Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it gently simmer—no peeking! Allow it to cook undisturbed for about 18 minutes, or until all the water is absorbed. Avoid stirring during this stage, as it can make the rice gummy.

When the time is up, remove the pot from heat but keep it covered. Let the rice rest and steam for another 10 minutes, then fluff it gently with a fork for light, airy grains every time.