“The steam cooks the rice. The rice absorbs all the liquid. Mix the washed rice and water in the pot and increase the heat. When the rice reaches boiling point, stir it well. Then reduce the heat and put the lid on the pan,” the cooking expert added.
Another important element is to let the rice cook without opening the lid too wide.
After 10 minutes, turn off the heat, let it rest for another five minutes, and then serve. In this way, the rice becomes soft and the individual grains do not stick to each other.
Why does rice stick to the bottom of the pan?
The main cause of rice sticking to the pan is overcooking. If rice is cooked for too long, the starch in the grains will begin to break down and become sticky.
Another factor that contributes to rice sticking to the pan is the type of utensil used. Nonstick pans are ideal for cooking rice because they have a smooth surface that prevents the rice from sticking.
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