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Mushy Rice

Q. “How do I keep my rice from getting mushy?” —Mary, Kimberly

A. Generally speaking, mushy rice is the result of the over absorption of liquid. To prevent this, let’s explore how much liquid is appropriate for perfect rice. For long grain white rice, most cooking references recommend a ratio of 2 parts liquid for every 1 part rice. To apply this, if we use 2 cups of water or stock and 1 cup of long grain white rice, we should yield approximately 3 cups of cooked rice. Keep in mind that if you cook the rice on the stove top, it is important to account for evaporative loss that will not end up in the rice and could result in a scorched product if allowed to cook dry. I feel that this 2 to 1 ratio results in a soft rice, which is fine if that is the result you are seeking. However, I usually use a ratio of 1.5 parts liquid for every 1 cup of rice, which provides a little firmer rice. While my 1.5 to 1 ration will yield slightly less rice, it is never mushy and it does not stick to the serving utensil as easily, which is desirable when serving large groups of people.

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