Introduction
Most people simply add water and rice to a pot and hope for the best—but that often results in sticky or mushy grains. Hotels and restaurants use a simple but powerful technique to achieve perfectly fluffy, separated rice every single time. The secret lies in lightly toasting the rice and enhancing the cooking liquid for improved aroma, texture, and taste. With this method, each grain becomes beautifully defined and never clumps together.
Ingredients
2 cups basmati or long-grain rice
2 ½ cups water (or adjust based on rice type)
1–2 tablespoons butter or oil
½ teaspoon salt
1 small bay leaf (optional)
1 teaspoon lemon juice (hotel trick for fluffiness)
1 small piece of cinnamon or 1–2 cloves (optional for aroma)
Instructions
Rinse the Rice
Wash the rice 2–3 times until the water runs clear. This removes excess starch and prevents stickiness.
Lightly Toast the Rice (Hotel Secret)
Heat butter or oil in a pot over medium heat.
Add the drained rice and sauté for 2–3 minutes until each grain is coated and slightly glossy.
This step helps keep the grains separated.
Add Flavored Cooking Liquid
Pour in the water, add salt, lemon juice, and optional bay leaf or spices.
Bring to a Boil
Let the water come to a full boil without stirring.
Simmer
Lower the heat, cover the pot, and cook for 12–15 minutes, or until all water is absorbed.
Rest (Very Important)
Turn off the heat and let the rice sit covered for 10 minutes.
This steaming phase makes the rice fluffy.
Fluff with a Spoon
Use a spoon or fork to gently fluff the rice.
You’ll notice each grain is separated—just like hotel-style rice.
Tips
Add 1 teaspoon of oil to the boiling water to prevent stickiness.
Never stir the rice while it is cooking; it breaks the grains.
Using lemon juice keeps the grains white and separate.
For extra aroma, cook with a small piece of onion, garlic, or cardamom.
Basmati rice gives the fluffiest results, but this method works with any long-grain variety.