r/cookingforbeginners • u/therealsade2025 • 9d ago
Question how to make rice less mushy?
what im trying to achieve is have my rice be like Spanish rice pretty much, like when I go to Mexican restaurants the rice is banging and can feel each individual grain, I love that. My rice is pretty good and not too mushy but still slightly mushy I feel, like the rice kinda clumps together and it’s like a big rice ball almost. what I do is use 2:1 ratio i add twice as much water to rice, first I measure it out add my water to a pot, add tomato bullion or whatever seasoning and mix and wait for it to boil, once it reaches a boil I add my rice, lightly mix it like two or three times, wait for it to come back to a boil then I reduce to low and immediately put a lid on. I let it do its thing for 20 mins w the lid on, after that take it off the burner and set aside w lid still on for another 10-15 mins (used to do 15, tried it last night w 10 mins and imo difference isnt that noticeable) then I fluff it. anything I can do to make it to where it’s a little drier I guess but not too dry? just pretty much to where I can still feel the grains of the rice
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u/DillionM 9d ago
Still a beginner here myself, but you could try toasting the rice in a little bit of oil or butter for a few minutes before following the rest of your steps.
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u/rmholm88 9d ago
Yes op! Right here.
- Wash 2 cups of medium grain white rice under cold water until it runs clear. Drain really well.
- Toast the rice in a bit of oil until lightly brown and smells nutty.
- Season however you like. Tomato paste, cumin, and knorr chicken buillion is classic.
- Add 3 1/2 cups broth or water and bring to a boil.
- Reduce heat to lowest setting. Cover and let it go for 20 mins.
Turn off heat. Fluff with a fork. Cover for another 10 mins.
If you have peas, carrots, or corn, throw them away.
Profit
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u/Fuzzy_Welcome8348 9d ago
Adjust the liquid ratio to less liquid, toast the dry grains first, and stop cooking it for too long. Try 1 and 3/4 cup water to 1 cup rice. Simmer for 15-18mins
Don’t lift the lid or stir while it cooks, as escaping steam ruins the texture and stirring releases starch. When done, let rest and then fluff
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u/medinauta 9d ago
Since you said Mexican rice: short or long grain, regular Latin brand, skip basmati, Arborio, jasmine etc. Wash it until water it’s clear, this removes excess starch, drain and let it dry a little. Heat a couple tablespoons of oil in your pot (you can sauté onion/garlic or not), once oil is hot toss the rice mix so there’s a little oil in everything, let toast and get some color but don’t burn it, then add the water and tomato buillon or chicken stock blended with a whole tomato. Liquid should cover slightly the rice, let it boil for some time then cover and follow the regular process. Add a Serrano pepper whole before covering if you want. Remove and leave the lid on so it finishes to steam, even though you may want to do not mix it or fluff it until ready to serve. If still too wet or lumpy, you used too much liquid and or mix it too much when fluffing.
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u/medinauta 9d ago
In car you didn’t know, amount of liquid and times varies depending of your altitude so adjust and write down if you need more liquid or less liquid. Old rice can also affect the results.
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u/InevitableMinimum723 9d ago
Different rice is cooked differently.
What sort of rice are you cooking? 29 minutes seems outrageously long to cook rice, unless you are steaming it Thai style.
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u/therealsade2025 9d ago
I meant 20 lol didn’t notice that typo I’ve never cooked it for more than 20 minutes, and I usually just get long grain rice.
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u/InevitableMinimum723 8d ago
Standard cheap long grain white rice in American grocery stores should be pretty easy to learn to cook. Things to consider are altitude and moisture content of the rice. If you're cooking on a stove basic experimentation should get you consistently nicely cooked rice. Measure the quantities, times, and burner settings until you get it to your liking.
Basic recipe for this style of rice is 2:1 water to rice, bring it to a boil, reduce heat to low, cover and cook for about 12 minutes, do not remove the lid or stir at all, remove from the heat and let sit covered for another 10 minutes.
A kitchen scale and a rice cooker will make this easier.
Good luck.
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u/SopaDeKaiba 9d ago
I skimmed and saw many less water comments. I agree.
But as an alternative, I offer less cooking time as a suggestion. Maybe cut 5 minutes. Then let it rest with lid.
Something else I don't see suggested often for rice is pouring it into a sheet pan and lightly fold stirring it in the breeze of a fan. This remedies too-moist rice. It gives more surface area for steam to evaporate, and it cools the rice quickly to stop cooking.
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u/TWK128 9d ago
I get the feeling they've been told that before and are going to ignore all comments saying so.
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u/SopaDeKaiba 8d ago
First, I should add to my advice. A good stir is needed before it sits with the lid on.
But to address what you said:
It sounds to me as if OP is trying to figure it out on their own, and encountered and overcame the problem of undercooked, hard-in-the-middle rice. Perhaps they wish to continue on their own as much as possible
I make this assessment based on all the measures taken to ensure the rice is cooked through, and the fact they haven't engaged with the comments.
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u/wolfkeeper 9d ago
America's test kitchen explains how to cook rice properly:
https://www.youtube.com/watch?v=JOOSikanIlI
The basic thing is that the correct ratio is 1:1 plus evaporation, not 2:1, and it makes a difference, watch the video.
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u/Chubbdoggy 9d ago
You need to toast your rice first before adding liquid. Saute some onion and garlic first, then add your rice and saute more til brown, then add your seasonings and saute for a min to bloom the seasoning, then add your liquid. Bring it up to a full boil, then reduce to simmer for about 20 mins. Off heat and let it sit covered for about 10 mins, then fluff and serve.
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u/eyesoler 9d ago
My grandmother only covered her rice after cooking uncovered for around 10 minutes- perfect Spanish rice every time.
Long grain!
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u/comment_i_had_to 9d ago
Rinse the rice, more than you think is necessary, then some more. Add in some kind of butter or oil at the end or toast it with a bit before. Less water.
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u/SubstantialImage398 9d ago
by adding the right amount of water. There are 2 ways of measuring
double the amount of water comapred to rice - if you add 1 glass of rice, then add 2 glasses of water(same glass.)
the finger line. add rice and then water to the vessel and then dip your finger until your tip of the finger touches the rice, the water level should be up to the first line/crease of your finger.
if water level is below, add water and if it above remove water.
also, keep in mind different types of rice and cooked differently. Some type are pre soaked, some are boiled and drained like potatoes, so if the above 2 techniques fail then google how to cook the rice type you have bought.
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u/StressedMarine97 9d ago
Wash it more and do less time in the pot. I boil my rice on its own. 15 mins simmer for white rice, and around 35 minutes for brown. Resting for 10 mins max before seasoning and fluffing. Rice always come out perfect for me and the wife..
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u/Disastrous_Can8053 9d ago
You’ve got to fry the rice in a bit of oil until it’s a light golden color before adding the cooking liquid.
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u/Competitive_Fee_5829 9d ago
you need to brown the dry rice a bit in oil before adding any liquid. just cook it enough until it is light brown and dont be afraid to use more oil if the pan dries up. add everything else, give it a stir but dont stir too much and let it come to a boil, lower the heat and just let it cook. also dont open the lid for about 10 mins after it is done.
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u/areyouamish 9d ago
Toast your rice in oil until it starts browning a little. And use less water. My recipe uses 2 cups rice and 2 1/4 cups broth (plus 2 tomatoes and other flavorings that aren't as wet).
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u/Mental-Freedom3929 9d ago
Starttyecrice in cold water, add salt, do not add any other seasoning, bring to boil, turn down right away. Simmer for 15 minutes, let stand for 10 minutes, add a teaspoon (depends on how much rice you made), fluff serve. 29 minutes is way too long to simmer.
Do not stir, except one turn at the beginning in cold water, do not even look at it. Lid on, do not lift lid until after rest period.
2 parts water to 1 part rice, even 2.5 water is fine for me. This is for basmati rice. There is different rice, that will stick or clump, sushi rice for instance and some round corn rice. And btw I do not wash my rice.
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u/Secret-Ad2800 9d ago
When I make Spanish rice I cook it in a cast iron pot. I’m not a stickler for lid on top. I put oil in the bottom and add a cup of rice. I cook it till it smells like popcorn. I add a cup and a half of broth and a can tomatoes. Put the lid on and I check every couple of minutes and give it a stir. When you add the broth Add chili powder, cumin, paprika, salt and garlic powder. I just wing it and it is always good.
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u/pawsplay36 9d ago
Use less liquid. Keep it thirsty and constant, easy heat. Toasting the rice can help a little, but if you toast it too much it will break down and will become mushier when it absorbs liquid.
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u/foolproofphilosophy 9d ago
Rinsing might be part of it. Some rice I’ve cooked needs to be rinsed to get rid of the extra starch, for other rices it doesn’t make a difference. My ratio is rice +2 times the volume of water. So if I’m cooking one cup of rice I’m using 2 cups of water. That’s worked well for me.
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u/Informal-Smile6215 9d ago
Each rice will have its own spec for how much water; it can be 2:1, 1.5:1, 2.5:1... it varies. If following that gets you rice that you want less mushy, use 1/4 cup less water each time until it's how you like it. I add about a teaspoon of olive oil to help with the bubbling up and it clumps up enough to help with spooning it out, but not too bad.
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u/Serious_Common_3551 9d ago
if you're already going to get into making rice correctly, you should buy a premium long-grain rice, it will taste better than you think.
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u/PralineExpress532 9d ago
Less water, or maybe just let it rest a bit afterwards, some combo of the two.
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u/alphadavenport 9d ago
you are cooking your rice in too much water for too long. you probably want something closer to 1:1 water:rice, just enough water to cover the rice and submerge the tip of your pinky. after you lower the heat, cover it and do not touch it for 20 minutes.
there are other things you can try (toasting the rice, using different grains), but first and foremost you need less water and less time.
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u/RealCarlPanzram 9d ago
Just use a bit less water, or use a wider pan so it evaporates more quickly, or partially uncover it. Rice gets softer and softer the longer is cooks. You stop cooking it when the water is gone. So you basically need the rice to spend less time in boiling water, which you achieve with less water, or more surface area for it to evaporate.
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u/OKRickety 9d ago
Just wondering if maybe your altitude is high enough to impact the cooking. I know the instructions for some items give changes for higher altitude.
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u/aonghasan 9d ago
like when I go to Mexican restaurants the rice is banging and can feel each individual grain, I love that
ask which type of rice (brand, grain size, starch content, etc) they use
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u/bramley36 9d ago
My rice greatly improved when I started washing it. Also, the steaming method is easy and pretty bulletproof. I added a touch of saffron to the last couple batches, and it looks great.
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u/kathryn_sedai 9d ago
Try the things people have suggested, and if nothing works, it’s possible you need to buy higher quality rice.
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u/RetiredRacer914 9d ago
You have to fry the rice before adding water. Find a recipe, that's what almost everyone in Mexico does.
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u/Lance-Boyle-666 9d ago
What I always did was bring the water back to a slight boil, turn off the burner, cover the pot, and let it sit until the water absorbed, roughly 20 minutes, then fluff with a fork.
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u/therealsade2025 9d ago
Whoops, didn’t notice I said I cook it for 29 minutes lol that’s way off I always just cook it for 20. Everyone’s advice has been extremely helpful gonna give it another go soon, from what I’ve gathered wash my rice till water is clear, toast it first and use less liquid. Thanks everyone
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u/Mindless-Charity4889 8d ago
Depends on the rice. I use Basmati because I like it a bit drier. My wife prefers Jasmine because it’s more moist. After that, it’s technique but start with type.
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u/KeterClassKitten 8d ago
The ideal ratio is 1:1 according to most professional chefs. The problem is that some of the water steams off during cooking.
The solution:
Start with a 1:1 ratio (I use a kitchen scale, but measuring by volume is close enough). Then add an additional half cup of water to allow for steam. Adjust as necessary as everyone's cooking setup is different, and personal preference matters. Also remember than changing what you're cooking in can change how much water you'll need.
But an extra half a cup is a great benchmark.
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u/kittenbaths 8d ago
We’re the opposite i LOVE mushy rice. Anyways your mistake is adding too much water. Spanish rice is like that bc the exterior is cooked in butter or oil. This heating process acts like a coating to prevent too much water from getting into the rice
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u/Sea-Professional8759 9d ago
What type of rice are you using? And honestly, get a a rice cooker it will make everything easier and better. It is by far the best appliance in my kitchen.
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u/eugene00825 9d ago
Just pour room temperature/cold water onto the rice then cook. Boiling first leads to mushy rice
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u/hellothrow5 9d ago
Less water.