Most rice problems come from the water ratio, heat, lid or cooking time. Diagnose the texture before adding more heat or water.
Rice is hard in the center
If the pot is dry, add a small splash of hot water around the edge, cover and cook gently for a few more minutes. Then remove it from the heat and let it steam. If water remains, keep the heat low and allow time for absorption.
Rice is wet but nearly tender
Keep the pot uncovered over low heat briefly so excess water can evaporate. Avoid vigorous stirring, which releases starch and breaks grains.
Rice is mushy
Mushy rice has absorbed too much water or cooked too long. Spread it on a tray so steam escapes. It will not return to separate grains, but it can still work in soup, porridge, fried-rice-style dishes after cooling, or a crisp rice cake.
The bottom is scorched
Remove the pot from the burner. Transfer the unburned rice from the top without scraping the dark layer. A heavy pot and lower heat after the initial simmer help prevent this.
Rice is sticky
Some varieties are naturally sticky. For separate long-grain rice, rinse when the recipe calls for it, measure carefully, use a tight lid and rest the rice before fluffing with a fork.
Use the site’s rice reference and white-rice method, then turn the result into easy rice bowls or flexible rice meals. Cool leftovers promptly and follow the leftover planning guide.