Let’s talk about rice…

Rice would have to be one of the most versatile grains in the world. It would have to be one of the easiest things to cook, but also one of the hardest. Cooking rice is like riding a bike, takes a lot of practise, but once you master it, there is no looking back. I’m going to show you how simple cooking rice is, and my little tips and tricks to make sure you get the fluffiest, and most perfect grain of rice, every time!

So, what’s what? Why are there so many options? What’s the best rice to use?

I often get asked what rice I use to serve with everything. What’s difference between long grain and basmati? How do you cook it?

On the back of the rice packets there are always instructions to follow. I strongly recommend you stick to the absorption method. It’s the most reliable, and probably in my opinion the best way to cook it. This method steams the rice for a fluffier result.

So, what’s the difference?

Brown rice has a nutty flavour and a firm texture. It is mostly used as a healthier alternative to white rice, largely due to it being a whole grain. The fibre in brown rice helps lower cholesterol, moves waste through the digestive tract, and promotes fullness. It does take a little longer to cook compared to the other types of rice.

The health benefits of quinoa and brown rice are similar. They're both gluten-free, a good source of minerals and fibre, and they both support healthy digestion. This combo is perfect for salad bowls and pilafs.

Medium grain rice is a round, small grain that holds in moisture when it is cooked. This type of rice produces moist, tender, slightly chewy grains that stick to each other when cooked. It is a great all rounder rice that is perfect for casseroles, fried rice, and paellas.

Long grain rice is great for salads.

Basmati rice is a long slender grain. It comes in both brown and white varieties and have a distant fragrant aroma. It originates in the Indian subcontinent and pairs perfectly with Indian curries. Basmati Rice is low GI, which means it releases energy slowly. It is much suitable for maintaining energy levels.

Jasmine rice is the perfect rice to
accompany any southeast Asian cuisine. This is a long grain type of rice, that has a subtle fragrance, and is slightly sticky but still soft when cooked. The grains are also shorter and thicker than basmati rice.

Arborio rice is an Italian medium grain rice that retains its natural starch while cooking, which is ideal for risottos, as this rice results in a creamy consistency.

Sushi rice is a short grain very similar to medium grain rice. It has been developed to absorb water during the cooking process creating a sticky rice that is perfect shaping and moulding.

How do I make the perfect rice without in mushing together?


Wash your rice extremely well. You want to remove as much starch as possible. Rinse under running water until the water is clear.

Arborio rice should never be washed. It needs all that starch to produce that creamy and luscious texture.


A heavy non stick saucepan/pot works best for rice. You want a pot with a tight-fitting lid to lock in the steam.


For the perfect rice, use 1 cup of rice to 1 ½ cups of cold water
For brown rice, I use 1 cup of rice to 2 cups of cold water


  1. In a medium sauce pan, on a high heat, add in 3 tablespoons of olive oil. Add in you rice, and fry that off for about 10 mins. You want to fry the rice, so it starts to sound crunchy when you are stirring it. You do not want to burn it, just crisp it up enough for it to sound hard. This is the most crucial step into making the rice perfect and fluffy!

  2. Add in 2 tablespoons of Vegeta.

  3. Add in water and bring to a boil. As soon as the rice starts to boil, turn the heat down to low, and place the lid straight on.  Let that cook for 15 minutes (brown rice will take longer; normally brown rice will take up to 25-30 minutes) set yourself a timer if you must. Do not, whatever you do, stir it! Leave the lid on and do not touch it!
    As soon as your timer turns off, turn the heat off and leave it for another 10 minutes. Once again, you do not want to open the lid, or stir it at this point. These steps will ensure your rice will be soft and fluffy and not gluggy!

  4. After you have let it rest, with a spatula, fluff up rice and serve.



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