I'm a food expert and you've been cooking your rice all wrong – the right way will make it SO much fluffier | The Sun

COOKING rice should be easy, but the truth is it's harder to perfect than you might think.

If you're fed up of digging into undercooked rice or gloopy sludge, you've probably been cooking it wrong.

According to food expert Peter Sidwell, from CookServeEnjoy, the secret to perfect fluffy rice isn't much of a secret at all.

In fact it's mostly to do with the type of rice that you're trying to boil.

If you're using anything other basmati rice, that might be the reason your rice isn't hitting the spot.

The pro explained: "Basmati is an aromatic, long-grain rice that’s often used in Indian cuisine.

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“It’s light and fragrant, making it the perfect companion for saucy dishes to soak up those incredible flavours.” 

Of course, there are other types of rice you can make, but if you're after basic boiled rice that still tastes great, there's a few simple steps to follow.

Get the ratio right

You should have a ratio of 1:1½ when cooking basmati rice, a good way to do this is use a mug to scoop your rice and the same mug to add in your water.

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So one mug or rice will be one and a half mugs of water!

Absorption method

Simply let the pot summer on a low heat, the rice will absorb all the water meaning there's nothing to drain.

Remember to use a pan lid

Remembering to pop on a pan lid will help your rice steam and cook quickly and evenly.

Whatever you do, once your rice is cooking don't take of the lid to have a quick peak.

Leave to simmer

Allowing your rice to cook for the right amount of time is vital.

Just leave it to summer for 12-15, remembering that this will vary depending on portion size.

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Let it sit

Once your rice is cooked avoid digging in straight away, leave it to sit for around 10 minutes for optimal fluffiness.

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