According to This Hack, the Secret to Perfect Rice Is to Cook It Like Pasta

Is plain, white rice one of those staples you’re certain you’ve mastered during the earliest days of your kitchen life? If so, prepare to have you mind blown because according to food scientist and recipe developer Jennifer Pallian, many of us have likely been preparing rice incorrectly.

In a recent Reel, Pallian posits that rather than combining a 2:1 ratio of water and rice in a pot, then placing it on the stove, we should cook rice just like we cook pasta noodles. Begin by filling a large pot with water, to which you will add 2 teaspoons of salt per quart of water. Bring the water to a boil, then add your desired amount of rice. Cook at a low boil until done, then strain your rice in a colander for a couple of minutes.

The result: “Perfect. Fluffy. Rice. EVERY TIME,” Pallian writes on her video.

The method — which she says she picked up from her Indian mother-in-law — works for all grains, including quinoa, millet, and amaranth, and can even be used to cook potatoes. For those who prefer their grains just lightly seasoned, Pallian also suggests cutting the salt amount in half.

As for the cooking time, that is something you’ll have to determine on a case-by-case for each type of grain. As a rule of thumb, Pallian says to start testing for doneness five minutes sooner than the traditional or recommended cooking time identified on the packaging.

So what say you — have you tried this hack before?