For years, my rice would always come out mushy. I followed the package directions so why was it not working? I finally clued in that if I used less water than indicated on the package it would probably be more chewy, with separated grains – duh!
So here is my discovery – DO NOT USE a two to one ratio of water to rice as is usually recommended. It actually should be more like 1 1/2 cups of water to one cup of rice. I think the ideal ratio varies with the brand and type of rice.
I usually measure out 3 cups of rice, run cold water over it in the pot, rinse and drain through a fine sieve. I then dump the rice back in the large pot, add about 4 1/2 cups of water and let the rice soak for a period of several hours.
Soaking grains deactivates the phytic acid that binds with minerals such as calcium, magnesium, copper, iron, and zinc and prevents their absorption in the intestinal tract. The phytates are neutralized by soaking and nutrients are released for absorption and digestibility is increased. Adding a small amount of an acid such as buttermilk, yogurt, lemon juice or vinegar speeds up the process.
Brown rice contains smaller amounts of phytates than other grains, so starting the soaking process in the morning or even later works fine. Soaking time for grains should be somewhere between 7-24 hours. Oats are highest in phytates, which is why some people have digestive difficulties after eating them, and they need to be soaked longer, up to 24 hours. Another benefit of soaking is that the grains will cook more quickly.
After soaking, I add a teaspoon of salt, bring the rice to a boil, lower the heat, put on a tight fitting lid and let cook for about 20-25 minutes, at which point I turn off the burner and LEAVE THE POT ON THE STOVE. Now comes the most important part – KEEP THE LID ON THE POT for at least another 10-15 minutes. In this way, the rice will not burn on the bottom and will continue to steam until it is cooked perfectly. NO PEEKING or you will lose all your steam!
TROUBLESHOOTING:
If your rice is not cooked completely, boil some water in a kettle and add ¼ cup at a time to the rice and putting the lid back on until the liquid is absorbed.
If your rice is mushy, make a risotto or rice pudding and next time don’t use so much water!