Mastering stovetop rice is a game-changer. Here’s the foolproof method: **1. Rinse Thoroughly**. Rinse 1 cup of rice (e.g., basmati, jasmine) under cold water until the water runs clear. This removes excess starch, preventing clumping. **2. Water Ratio**. Use the “finger rule”: Add rice to a pot, then place your fingertip on the rice’s surface. Fill water until it reaches your first knuckle (about 1.5 cups water for 1 cup rice). **3. Cook Smart**. Bring to a boil, then immediately reduce heat to low, cover, and simmer for 15 minutes. **4. Rest and Fluff**. Turn off the heat, let the rice sit covered for 10 minutes. Finally, fluff with a fork. **Troubleshooting**:
- **Mushy Rice**: Too much water. Next time, reduce by 2 tablespoons.
- **Burnt Bottom**: Use a heavy-bottomed pot and avoid peeking during cooking.
- **Flavor Boost**: Cook rice in broth instead of water, or add a bay leaf or star anise.
**Pro Hack**: For brown rice, soak it for 30 minutes first, then use a 2:1 water ratio and cook for 40 minutes.
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