Every grain of rice will be 'perfectly fluffy' if you follow 4-step method

This four step method will result in perfect rice (Image: Getty)

Despite being something that regularly appears on our dinner plates, rice has a habit of going wrong far more often than people care to admit. From ending up too wet, too dry, stuck together or completely flavourless, many people go on autopilot when cooking rice and don't question whatever method they were first taught.

For many, cooking rice entails boiling it like pasta and draining it into a sieve, but according to Emmy Clinton, the healthy recipe creator and founder of Entirely Emmy, this is actually not the correct method. She says: "When you boil rice and then drain it, you’re basically washing away the very things that give it flavour and structure. You lose aroma and taste, and often end up with grains that feel a bit hollow or waterlogged.

Step one: the golden ratio

"I always cook rice using the absorption method with a one-to-two ratio," Emmy explained. "That means one measure of rice and double the amount of water by volume, and that part really matters."

Make sure to use correct measurements at this stage, as eyeballing it can lead to soggy or undercooked rice.

There's one big mistake people are making when cooking rice (Image: Getty)

Step two: rinse your rice

Rinsing rice isn't optional and is something that should be non-negotiable when it comes to making the perfect rice. Emmy advises placing the rice in a sieve and rinsing it under cold water: Give it a really good wash until the water runs clear, which can take a couple of minutes, and it’s worth the time."

Step three: picking the right pan

Picking the right pan is far more important than you may think. Emmy explains: "You want a heavy-bottomed saucepan with a tight-fitting lid. The weight helps distribute heat evenly, and the lid is what traps the steam inside."

It's actually the steam that is the secret to perfecting rice, so by keeping the lid on, you can ensure that it doesn't escape, which can lead to the rice not absorbing the liquid properly, resulting in uneven results.

Once the rinsed rice and measured water are in the pan, Emmy brings it to the boil: "As soon as it reaches boiling point, I give it a quick stir, then I turn the heat right down and put the lid on."

Step four: leave the rice alone

This is the step where many people undo all their good work after following the previous three tips. Emmy says: "You don’t want to peek, you don’t want to stir, and you definitely don’t want to lift the lid. Every time you do, steam escapes, and that’s what’s cooking the rice."

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