The first common mistake: washing rice with lots of water… and repeatedly. By trying too hard, you end up stripping it of some of its nutrients. The result: blander, less flavorful rice. The right method? Rinse it only once or twice. Simply stir it gently with your hands in a bowl, then discard the cloudy water. This is more than enough to remove dust and residue without over-processing the grain. The little extra that makes all the difference: salt… and a touch of vinegar.
This is the most effective idea. Adding a pinch of salt before cooking helps rice release its flavor. Even better: add 2 to 3 drops of white vinegar per kilo of rice. Yes, just a few drops! This small addition makes the rice more tender, less sticky, and slightly slows down rancidity, especially in summer. This is handy if you prepare meals in advance or lunches for the next day. Cooking water: an unexpected resource
