Unlock the Secret to Perfectly Non-Sticky Rice Every Time!

No matter how closely you follow the instructions on the rice package, it doesn’t seem to work. After boiling the rice for about ten minutes in a large pot of salted water and keeping a close eye on it, you end up with a dense clump of sticky grains. The problem? The cooking instructions on the package itself! They often suggest to “boil the rice in a pot of salted water, then drain it well.” This typical French cooking method is often mocked in other countries. Abroad, it’s said that we cook rice like pasta, allowing the starch to disperse throughout the pot. Thankfully, Monelle Godaert, known online as @not_so_superflu, has developed her own gentle and controlled cooking method. Instead of risking leaving her rice on the stove, the food influencer has discovered a less conventional but far more ingenious way to cook it…

In many countries where rice is a staple in the diet, absorption cooking is preferred. In Asia, rice is cooked in a pot or rice cooker with a precise amount of water that it gradually absorbs. In India and several Middle Eastern countries, the pilaf method is popular. The grains are first sautéed in fat, sometimes with onions and spices, before being covered with water or broth and cooked with a lid. This process results in well-separated, flavorful grains. Other methods rely on simple steaming, sometimes preceded by rinsing or soaking. These techniques better control the amount of liquid and the final texture of the rice: tender, light, and distinct grains instead of a too-moist or clumpy mass.

Pin

Indeed, Monelle Godaert has discovered a simple way to perfectly cook her rice. Instead of boiling and then draining it, she places it in a fine mesh strainer over a pot of boiling water. Thanks to the steam, the rice grains cook gradually under cover, without any need for stirring. More importantly, the rice doesn’t risk sticking to the bottom of the pot or burning, which is a major advantage over steamed cooking. Ever since she discovered this method, Monelle Godaert swears by it. “I only cook it in the strainer now!” she tells her followers. After about twenty minutes of cooking, just fluff it with a fork before serving.

Pin

The result is tender, light rice with grains that are well separated, eliminating the need to watch the pot or stir the rice to prevent sticking. All that’s left is for you to try it!