Comment cuire le riz

Valable quand

• Portion: about 75 g dry long-grain rice per person (about ½ cup).
• Ratio: 1 part rice to 1½–1¾ parts water by volume for ordinary white rice; brown rice needs more water and time.
• Absorption method with a closed lid — not a large pot of water to drain.
• True sticky rice is a different type and method than this guide.

À quoi ça doit ressembler

Ce qu'il te faut

• Dry rice (about 75 g / ½ cup per person)
• Cold water by ratio
• Pot with a tight-fitting lid
• Sieve for rinsing
• Fork for fluffing

Étape par étape

1. 1

   Measure 75 g dry rice per person. Rinse in cold water until the water is nearly clear. Drain well.

   • Matériel: Sieve and bowl or pot.
   • Chaleur: No heat.
   • Temps: 1–2 minutes.
   • Aspect: Rinse water is nearly clear; rice drains but is not sitting in water.
   • Si ça tourne mal: Very cloudy water after several rinses — rinse once more; too little rinsing leaves a stickier surface.
   • Prêt quand: Rice is rinsed, drained and ready for water.

2. 2

   Put the rice in the pot. Add 1½–1¾ parts cold water per 1 part rice by volume. Add a pinch of salt. Bring to a boil uncovered.

   • Matériel: Pot with lid.
   • Chaleur: High heat until boiling.
   • Temps: 3–5 minutes to boil.
   • Aspect: Water boils evenly around the rice; the surface bubbles clearly.
   • Si ça tourne mal: Too much water — rice turns porridge-like; start with 1½ parts and adjust next time.
   • Prêt quand: The mixture is boiling and the lid is ready to go on.

3. 3

   Put the lid on. Lower to low heat. Cook without lifting the lid for 12–15 minutes.

   • Matériel: Tight-fitting lid.
   • Chaleur: Low heat — gentle steam, not a hard boil.
   • Temps: 12–15 minutes.
   • Aspect: At the end of the time the water is absorbed; you no longer hear splashing boiling.
   • Si ça tourne mal: Lid lifted mid-cook — steam is lost and timing becomes unreliable; leave the lid on.
   • Prêt quand: The rice has absorbed the water under a closed lid.

4. 4

   Take the pot off the heat. Rest covered for 10 minutes. Fluff gently with a fork. Cool leftovers quickly if not serving straight away.

   • Matériel: Fork; shallow tray for quick cooling of leftovers.
   • Chaleur: No heat during the rest.
   • Temps: 10 minutes rest.
   • Aspect: Grains are tender, separate or lightly clinging by type; no puddles in the base.
   • Si ça tourne mal: Sticky and wet — next time less water and a full rest. Hard centers — 2–3 more minutes covered with 1–2 tbsp water.
   • Prêt quand: Rice is ready to serve, or safely cooled for later use.

Si ce n'est pas comme prévu

• Sticky, wet rice

  use less water next time, rinse more thoroughly, and give a full 10-minute rest before fluffing.

• Hard centers

  add 1–2 tbsp water, cover 2–3 minutes more on low, and rest again.

• Burnt base

  heat was too high while cooking; keep a gentle steam and avoid stirring mid-cook.

• Rice left warm for hours

  cool in a thin layer in the fridge within 1–2 hours; discard rice left warm too long.

• Portion too small/large

  use 75 g dry rice (about ½ cup) per person as a starting point.

Sécurité alimentaire

Refroidis les restes rapidement en couche fine au frigo dans l'heure ou les deux heures. Réchauffe jusqu'à ce que ça fume, et ne réchauffe pas plusieurs fois.