How to make perfect fluffy healthy rice every time - Food with Chetna

Perfect way to make fluffy and light plain white rice. You can find lots of delicious curries on my channel to enjoy the rice with.

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Chetna Makan appeared on the Great British Bake Off in 2014, stay tuned for more exciting recipes.

[kimberlywall]

I usually fail at rice miserably. It's either too mushy or under done. My rice came out perfect using your method. Thank you!

[theallbeard]

This is such a better way to cook rice over and against the norm in America where you measure the exact amount of liquid needed for an exact amount of rice and then cook covered until there's no liquid left. That's how you end up with under- or overcooked rice. I especially find Chetna's method helpful when cooking brown rice, which I could never seem to get right with the old method.

[DonnaBorooah]

I love this method of cooking grains, almost like pasta! So simple, and less measuring. Works so well for quinoa and brown rice too. Thanks Chetna!

[juliechambers]

Chetna thank you thank you. For years I could never make rice. I even purchased a rice cooker. This method beats them all. Thank you

[BrysinSelim]

There is nothing more comforting than a nice warm bowl of steamy white rice with some freshly made curry!

[rabbitsonblue]

Dear Chetna,
Love your simple rice recipe! As Chinese I grew up with rice cookers but your method definitely accounts for controllable fluffiness :)
I've got a recipe request. I wonder if you're familiar with carrot halwa! (I know India is huge but would you please share a recipe if you have any) I had it at a restaurant once and I just couldn't forget about the taste :) It's a great way to get carotene haha!

[yujenlin]

i lived in Asia for my entire life; lived in 4 different countries, tried mostly traditional food of another 4"friends house". and I've never seen someone else made rice this way.

[mimiwangel]

Thank you very much 💖 my rice finally came out amazingly fluffy & separately 👍🏻. Love your new series, which looks so exciting. where did you get your lovely rice strainer from please Chetnaa xxx

[pixybell]

I came for the basmati rice, but I'm a hairdresser and you are gorgeous! Thank you so much for the Indian recipes my family is going to have great fun creating what you have posted😘

[antmagor]

I like to let it soak for at least 90 minutes changing the water three times (once every 30 minutes). If I don’t have a lot of time then one good long soak maybe 30 minutes, and If I’m really up against it I just rinse it in a mesh strainer until the water runs fairly clear. Then I boil it as you would pasta for 6-9 minutes checking it at six. I strain it leaving a little bit of the cooking liquid in the pan, while it’s in the strainer I rinse it with cold water to stop cooking and get the last of the starch out. I put it back in the pan, and put the pan back on the burner on a low heat, I add a tablespoon of butter flavored coconut oil (you can use regular butter) and some dried cilantro. Stir with a fork and once the coconut butter has melted and the rice is warm it’s done. And obviously take it off the heat immediately.

[kellyfernando]

This is the way my mother-in-law and sister-in-law make rice. It comes out perfect every time.

[LiliWhiteWorld]

The only way I have been able to cook rice successfully is with my rice cooker. The nice thing is that it does not need to be watched at all as it shuts off automatically, and the rice is perfect every time, but your method is great in that you don't have to measure the ratio of water to rice. I think that's why mine never turned out and burnt:-)

[karenkimberley]

Thanks Chetna I needed this as am doing rice tonight my go to Chanel for tips 😊

[missragsdale]

I love this! I burn the rice almost every. single. time. It's maddening! From now on I'm doing it your way. :-)

[marlenehood]

It came to fluffy and delicious!!! Many thanks Chetna!!!!

[anafindlay]

As always Chetna you're amazing, thank you for another simple delicious recipe!!💕💕💕

[API-Beast]

If you want the rice done more quickly you can add it to the cold water and cook on high heat until all the water is either evaporated or inside the rice, no rinsing, you can cook it in 5-10 minutes that way. But you have to be careful about the amount of water for that method, too little and the rice will still be hard, too much and the rice will be soggy, the usual rule is 1 part rice to 2 parts water.

On electric stoves you need to pre-heat the water because it won't heat up as quickly as it does on a gas stove.

That said some patience isn't wrong when it comes to rice, as it tends to be much tastier when it had the chance to cool down a bit before consumption, I usually cook the rice in 10 minutes and then wait 20 minutes for it to cool down before finishing the dish.

[sonia]

Thank you for your recipe, I have never seen rice cooked like this. Can I ask a few questions? Firstly you mention using 300g of rice, how many people can that serve? Also for that quantity of rice, how much water are you using and bringing to a boil? Do you salt the water? Lastly how long does it take for the rice to drain when cooked? I was wondering if the rice would get cold before it was drained as you do not cover it. Many thanks in advance.

[NorthFam]

THANKS YOUR THE BEST BECAUSE WHEN EVER I EAT RICE ITS HARD AND I HATE IT UGH 😑

[eveningstar]

Can you please tell me about sela rice?