How to cook rice
The stovetop absorption method works for most long-grain white rice. Rinse first, keep the lid on, and let it rest.
- Rinse 1 cup of rice in a sieve under cold water until it runs mostly clear. This removes surface starch.
- Combine rice, 2 cups water and a pinch of salt in a pot with a tight lid.
- Boil, then drop. Bring to a boil uncovered, then cover and reduce to the lowest heat.
- Cook 15–18 minutes without lifting the lid.
- Rest 10 minutes off the heat, still covered, then fluff with a fork.
| Rice type | Water per 1 cup | Time |
|---|---|---|
| Long-grain white | 2 cups | 15–18 min |
| Basmati | 1½ cups | 12–15 min |
| Jasmine | 1¼–1½ cups | 12–15 min |
| Brown | 2¼ cups | 40–45 min |
How to make fried rice
Cold, day-old rice is the secret: it is drier, so grains fry separately instead of clumping.
Ingredients (serves 3–4)
- 3 cups cold cooked rice
- 2 eggs, beaten
- 1 cup mixed vegetables (peas, diced carrot, corn)
- 3 scallions, sliced, whites and greens separated
- 2 garlic cloves, minced
- 2–3 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp neutral oil
Method
- Break up rice clumps with your hands first.
- Heat 1 tbsp oil in a wok or large skillet on high. Scramble the eggs briefly, then remove.
- Add remaining oil, scallion whites, garlic and vegetables. Stir-fry 2–3 minutes.
- Add rice and press it against the pan to toast, tossing every 30 seconds for 3–4 minutes.
- Add soy sauce, sesame oil, eggs and scallion greens. Toss and serve.
Add-ins
- Diced cooked chicken, ham or shrimp
- Pineapple chunks
- Kimchi
- Crisp bacon bits
If it turns out soggy
- Rice was too fresh or wet. Spread warm rice on a tray and chill it first.
- The pan was crowded. Cook in two batches.
How to make mashed potatoes
Start in cold salted water, cook until very tender, and mash gently. Overworking releases starch and turns them gluey.
Ingredients (serves 4–6)
- 2 lb (900 g) potatoes, peeled and cut in even chunks
- 4 tbsp butter
- ½ cup (120 ml) warm milk or cream
- 1–1½ tsp salt, plus extra for the water
- Black pepper, to taste
Yukon Gold gives a buttery, creamy result; russets give a lighter, fluffier one.
Method
- Put potatoes in a pot, cover with cold water and add a good pinch of salt.
- Bring to a boil, then simmer 15–20 minutes until a knife slides in with no resistance.
- Drain well and return to the warm pot for a minute to steam off moisture.
- Mash with a masher or ricer. Add butter first, then warm milk gradually.
- Season, taste, and serve hot.
FAQ
Why is my rice mushy or sticky?
Usually too much water or too much stirring. Measure carefully, rinse well, and do not lift the lid during cooking.
Can I use freshly cooked rice for fried rice?
You can, but spread it on a tray to cool and dry for 20–30 minutes in the fridge first for better results.
How do I keep mashed potatoes warm?
Place the pot in a larger pot of hot water, cover, and stir occasionally. Add a splash of warm milk if they thicken.
Can I make mashed potatoes ahead?
Yes. Refrigerate in a covered dish and reheat gently with extra butter or milk, stirring until hot throughout.