Rice can be tricky. Nobody wants to admit it, but it’s true.
. Then call it a day. If you have some golden brown bits at the bottom of the pot, pour on some hot water to loosen it up, then use it as a crunchy contrast in your rice entrees.Maybe you cooked it at too high of a temperature, evaporating the water long before the rice actually cooked. Maybe you took the lid off of the pot too early, letting the steam escape.
Whatever the case, if your rice is looking small and dried out, add up to half a cup of water and return to a simmer with the lid on. Be patient. Don't raise the temperature to rush the rice—this'll put you right back where you started.If the rice grains are finished but there’s extra water, don't try to cook it off. Just like with pasta, you can strain it out using a fine mesh sieve.The rice grains will have split, and the creamy interior turned the rice into a mess.
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