By Chef Ian – Underground Chef
Rice gets a bad rap because so many people have had a few sticky, gluggy disasters along the way.
But here’s the truth: rice isn’t hard — you just need the right method for the right job.
In this Kitchen 101 tutorial, I’m showing you how to cook beautiful rice with individually cooked grains using the boiling method. This is the one I use when I want rice for salads, fried rice, or to reheat later with a curry or another wet dish.
And the secret?
Lots of water.
This is not the absorption method.
It’s a completely different process, and it gives you a different result.
With the boiling method, the rice cooks in plenty of water (just like pasta), then gets drained and rinsed at the end. That final rinse removes excess starch and helps give you those clean, separate grains.
Both methods aim to remove excess starch — just at different stages.
And that’s the real trick to rice that doesn’t clump together.
Bring your water to the boil first.
This is important — don’t start the rice in cold water for this method.
Add a small pinch of salt to the boiling water.
That’s different to my absorption method, where I use no salt.
Different process, different procedure.
Add your rice straight into the boiling water.
No rinsing before cooking in this method.
Give it a quick stir to spread the grains through the water evenly.
Keep the pot boiling, with the lid sitting slightly askew, for around 7–8 minutes.
This lets the steam escape while keeping the boil steady.
Start checking around the 7-minute mark.
You want the rice to be:
Think “just cooked” — not mushy.
Once cooked, take the pot off the heat and drain the rice into a colander or chinoise.
Then rinse under cold running water until the water runs clear.
This is the step that stops the rice from going sticky and gluggy.
It also cools it quickly if you’re using it for a salad or prepping ahead.
This method is perfect when you want rice that holds its shape and reheats well.
If you’re after a softer, fully absorbed rice for a specific dish, use the absorption method instead.
The biggest mistake is boiling the rice too long.
If it’s soft and mushy before you drain it, no rinse in the world will save it.
Don’t rush the rinse.
Cloudy water = starch still coming off.
If you’re cooking smaller-grain rice, a chinoise can make draining easier and neater.
Boiled rice is brilliant to make ahead — especially if you’re doing curries, stir-fries, or quick lunches during the week.
Rice is one of those basics that can quietly make or break a meal.
Get this method right, and suddenly your curries look better, your salads eat better, and your leftovers taste better too.
No fancy gear. No tricks.
Just the right method, done properly.
Cook smarter, not fancier.