We’ve all been cooking rice wrong – Gordon Ramsay’s tips for cooking rice correctly every time

Gordon Ramsay has given his top tips for cooking perfect rice that won’t turn out mushy, lumpy or even burnt – and you only need to follow a few simple steps

Gordon Ramsay has shared his ‘perfect’ method for cooking rice – and it shows we’ve all been cooking rice wrong.

It’s a staple that everyone thinks they know how to prepare, but if you’ve noticed that your rice often isn’t quite how you like it, you might want to take note. The TV chef says following his easy technique will leave your rice “light, fluffy and delicious” every time you eat it, and prevent it from turning out mushy, lumpy or even burnt. In a video shared online, Gordon shows the simple steps to cooking rice and also shares how to avoid some common mistakes.

How to Cook Delicious Rice
Always Rinse the Rice
In the video, Gordon Ramsay starts with 400g of basmati rice and explains that rice should always be rinsed under cold water before you start cooking. “What I would do is just rinse off the dust and the starch, [always use] cold water and just rinse the rice so it doesn’t clump in the pan,” he says.

You want to remove the excess starch in white rice, as this is what causes the rice to clump or stick to the pan and burn. Rinsing the rice with water will help remove this and make the rice fluffy and light. You can also add a little oil or butter to the pan to help prevent the rice from burning.
One tip you may not have tried is to season the rice before you start cooking. Gordon puts the rice in the pan and adds a little salt and pepper, and suggests some other seasonings to make the rice taste better. The Hell’s Kitchen legend says: “To make the rice fluffy and appealing, we’ll soak it with three cardamom pods. Just take the pods and puncture them so the flavour comes out. Then add star anise, they’re so pretty… it makes the rice really nice and aromatic.” Gordon added that this cooking method will work without the seasoning if you want to leave it out.

Undercooking rice is a common mistake at home, resulting in bland and tough rice. The problem is that people don’t know how much water to cook rice in. According to Gordon, the correct ratio for cooking rice is “one part rice to one and a half parts water” and he used 600ml of water for his 400g of rice. If you don’t use the correct ratio of ice to water, you could end up with mushy rice. Check the instructions on the packaging if you’re unsure of the measurements.

Typically, home cooks will leave the rice cooker at a similar temperature while cooking. But this isn’t the best way to do it – instead, you should bring the water to a boil as soon as the rice is on the stove and cover it, leaving it to simmer. “Always start with cold water,” Gordon explains. “Then bring it to a boil as quickly as possible, then let it simmer for 8-10 minutes. That’s the secret to good rice, letting it steam as it cooks. Don’t lift the lid.” If you don’t bring it to a boil, this can result in undercooked or unevenly cooked rice. Letting the rice sit for another 10 minutes will allow the temperature to restructure and ensure the rice is evenly cooked and delicious.

Don’t serve the rice straight away – instead, use a fork to fluff it up to make sure it’s light and fluffy. This will also help prevent clumping and release excess moisture. “When you fluff it, it’s nice and light and fluffy, and it’s perfectly cooked,” Gordon says.