Un poco de aceite evita que el arroz se pegue a la olla
Un poco de aceite en el fondo de la olla y un buen enjuague del arroz antes de cocinarlo evitan que se pegue o quede pastoso.
Preparing a bowl of rice seems simple, but it often ends up sticky or mushy after cooking on the stove, or it sticks to the bottom of the pot. The easiest way to prevent this is to add a little oil, especially if the pot is non-stick, because it acts as a natural lubricant.
The type of oil also changes the flavor. Peanut oil can complement rice in Thai cuisine, although allergies should be considered. Grapeseed or olive oil add a fruity and aromatic touch to Mediterranean dishes.
The amount of water affects the consistency and varies depending on the variety, whether it's brown, jasmine, red, or arborio. For example, one cup of long-grain white rice requires two cups of water; the same amount of jasmine rice, one and a half cups; and basmati rice, one and three-quarters cups. It's best to check the package, which usually indicates the amount of water and cooking time.
These instructions may need adjusting. Chef JJ Johnson told Insider that if there isn't enough liquid or there's too much, the problem appears quickly. Johnson suggests the "finger trick": touch the bottom of the pot with the tip of your index finger and fill it with water up to the first knuckle. If there's so much rice that the knuckle isn't visible, touch the surface of the rice with your fingertip and measure from there.
It's a good idea to rinse the rice before cooking. During transport, the grains rub against each other and become coated with a film of starch. If it isn't rinsed, the starch combines with the water and the rice becomes clumpy. The easiest way is to soak the grains in a bowl, fluff them with your fingers, and drain the water; it will be cloudy at first, but it will clear up as you rinse.
A rice cooker isn't essential, but it simplifies the process and helps avoid common mistakes, such as not letting the grains rest after heating them. Before adding the rice, grease the bottom of the pot, and you can also mix the oil with the rice to ensure it's well coated. Whichever oil you use, this prevents the layer of crunchy bits from sticking to the bottom.
