You're probably cooking rice wrong, and chefs reveal a simple mistake to avoid

Chefs show why rinsing basmati and jasmine rice before cooking is key to producing fluffy, distinct grains that never stick together in the pot.

Chef Anthony Vitolo shares classic Italian recipes

Chef Anthony Vitolo visits the studio this weekend to prepare traditional Italian recipes alongside the five hosts. He shows the step-by-step process of cooking and frying a classic mozzarella dish and shares his professional cooking tips. The group gathers around the kitchen table to taste the ultimate deliciousness during this special cooking show.

Rice may be a staple in the kitchen, but cooking it at home can be harder than it seems.

Experts say the trick to softening rice with distinct grains that stay separate instead of clumping together may start before you even turn on the stove, with a step that many home cooks skip.

Four foods you should never keep in the freezer—and where to store them instead

She recommends washing white grain rice, basmati rice, and jasmine rice until the water turns from very cloudy to clear. It doesn't have to be completely transparent, he said.

Rinsing rice before cooking can help remove excess starch and prevent grains from clumping. (iStock)

Washing removes some of the loose surface starch that can make the rice gummy or lumpy, Littley said. Then drain it well so that the ratio of water to rice is not lost.

But chefs also note that not all types of rice should be treated the same.

If you can drive to McDonald's, you can cook healthy meals at home, says the celebrity chef.

"The important thing is to adjust your technique to the type of brass you're using," Littley said, rather than using one method for each type.

Chefs recommend rinsing long-grain white rice, basmati rice, and jasmine rice until the water runs clear. (iStock)

Christine Pittman, founder and CEO of COOKtheStory, TheCookful and COOKforTWO in Florida, said she saves the rinse for short-grain rice and when she's cooking rice in the pressure cooker.

Both Little and Pittman suggest skipping the rinse for risotto, noting that the starch helps cream the dish.

The best cheese for a burger, according to an expert — and why some popular choices stay flat

A recent test by Food & Wine found that drained and soaked basmati and jasmine rice was lighter and softer than unrinsed rice that stuck together. The test was a combination of washing and soaking, not washing alone.

A few simple tips can help home cooks make rice with tender, separate grains. (iStock)

"I especially like to soak basmati rice for about 20 to 30 minutes before cooking," Littley said. "This helps the grain to hydrate evenly and can give you longer, more distinct grains with a nice fluffy texture."

There are other ways home cooks can improve their rice.

Pittman recommends just under 2 cups of water for every 1 cup of long-grain white rice, but says that amount varies by variety. For Japanese-style short-grain white rice, a rough starting point on the stove is 1/4 to 1/2 cup water per cup of rice. Littley likewise recommends following the package's recipe notes for specific rice

While brown rice can be rinsed, its bran layer means it requires more water—about 2 cups per 1 cup of rice—and more time to cook.

Rinsing rice can depend on its variety and cooking method. (iStock)

Briefly toasting the rice in a little oil or butter after rinsing and draining, but before adding the liquid, can add a nutty flavor and help define the grains, Littley said.

Test yourself with our latest lifestyle quiz

Once the rice and cooking liquid are in the pot and the liquid comes to a boil, reduce the heat to a gentle simmer and cover the pot, Littley said, avoiding lifting the lid or stirring while cooking. When the rice is done, remove it from the heat and let it rest for 5-10 minutes, covered and fluffed with a fork. Letting it rest allows the moisture to distribute for a more even texture.

Overcooked rice is bad, but my impression is that undercooked rice is worse.

Once the rice and cooking liquid are in the pot and the liquid is boiling, reduce the heat to a gentle simmer, cover the pot, and avoid lifting the lid or stirring while cooking, Littley said. When the rice is done, remove it from the heat and let it rest for five to 10 minutes with the lid on and fluff it with a fork. Letting it rest allows the moisture to redistribute for a more even texture.

For Pitman, the cracking stage is also very important for good rice. He recommends fluffing it up with a dinner fork, using a "gentle." folding motion to lift the rice from the bottom of the pot rather than vigorous stirring.

"You're actually just touching the bottom of the rice with your fork, and the rest of the rice on top kind of moves like a little avalanche from the pressure of the fork underneath," he said.

Experts recommend gently folding the rice with a fork while mixing to keep the grains intact. (iStock)

If it's undercooked, add a little hot water, cover the pot, and put it over low heat, Pittman said.

"Overcooked rice is bad, but I think undercooked rice is worse," he said.

A look at the top stories in food, relationships, the outdoors and more.