For generations, home cooks have blindly added water to rice, hoping for the best—only to end up with mushy, sticky, or undercooked grains. What if we told you there’s a foolproof method that eliminates guesswork and delivers restaurant-quality rice every single time?
This revolutionary technique doesn’t rely on measuring cups or vague "knuckle tests." Instead, it harnesses the science of rice absorption for flawless results. Whether you’re cooking jasmine, basmati, or sushi rice, this method will transform your meals.
Why the Traditional Water-to-Rice Ratio Fails You
Most recipes instruct you to use a 1:2 rice-to-water ratio, but this is a major mistake. Why?
✅ Rice varieties absorb water differently – Short-grain rice needs less water than long-grain.
✅ Washing alters absorption – Rinsing removes starch, changing how much water the rice soaks up.
✅ Old vs. new rice – Older rice is drier and requires slightly more moisture.
The result? Inconsistent texture, sticky clumps, or crunchy undercooked bits.
The Foolproof Rice Cooking Method (No Measuring Cups Needed!)
Step 1: Wash the Rice Correctly
