How to cook rice so that it does not stick together and is crumbly: the right method

Rice is a very healthy cereal that can be the basis for making risotto, pilaf, as well as puddings, milk porridge, and cabbage rolls. Rice is also used to make sushi and casseroles.

The FoodOboz editorial team shares tips from chefs on how to cook rice properly so that it doesn't stick together.

Main recommendations for different types of rice:

Long-grain rice (basmati, jasmine)

Rinse in cold water several times until the water is clear. Water ratio: 1 part rice to 1.5 parts water.

Cooking time: 10-12 minutes, low heat, under a lid.

After cooking: leave covered for another 10 minutes and then stir with a fork.

Medium-grained rice (for pilaf or risotto)

Rinse until the water runs clear. Water ratio: 1:2.

Cooking time: 12-15 minutes over low heat.

Leave covered for another 10 minutes before serving.

Round-grain rice (for porridge and sushi)

Rinse several times. The water ratio: 1:2.

Cooking time: 15-18 minutes over low heat.

Leave under the lid for 10 minutes.

Additional tips:

Do not stir the rice during cooking or else you ruin the grain structure. Use a thick-bottomed pot to distribute the heat evenly. If you are cooking rice in a multi cooker, use Rice or Porridge modes - the time will be set automatically.

If you want crumbly rice, try frying it in a dry pan before cooking or adding a few drops of oil to the water.