Making good rice seems like one of those skills reserved for grandmothers, Valencians and Michelin-starred chefs. However, those who best master this dish usually agree on one idea: you don't need rare ingredients or complicated techniques, but rather understand how rice behaves during cooking. And that's where Jordi Roca's simple and effective advice comes into play.
This renowned chef assures that one of the most common mistakes is maintaining the same intensity of the fire throughout the preparation. His recommendation is also very easy to remember: “To make good rice you have to cook it for two minutes and then lower the heat to medium.” A small change that can make the difference between cooked rice and one that is soggy or unevenly cooked.
The secret is in the start of cooking
As Jordi Roca explains while preparing mountain rice in his nets, those first two minutes over high heat allow the broth to come to a boil with energy and for the grain to begin cooking correctly. Then it is time to reduce the intensity to a medium heat so that the rice cooks evenly, absorbs the broth little by little and maintains a good texture.
Of course, there is no universal time for all rice, since it depends on the variety used, the power of the kitchen and even the degree that each person likes. Therefore, in addition to controlling the heat, the chef recommends observing the evolution of the boil and adjusting the cooking as the liquid is consumed.
Good rice starts long before adding the grain
Although the advice about the fire is the key, Jordi Roca also remembers that the flavor of the dish begins to build from the stir-fry. A base of garlic and onion cooked with patience is enough to develop the aroma, without the need to complicate things with perfect cuts or strange techniques.
From there, the recipe becomes more flexible: mushrooms, seasonal vegetables or ingredients in the refrigerator can be incorporated without fear, as long as the cooking times are respected.
Another point that the chef considers especially useful is hidden in the tomato. If there are small caramelized remains at the bottom of the pan, a splash of alcohol can be used to loosen them and recover all that concentrated flavor that would otherwise end up being lost.
The last step that many overlook
Once the rice is practically ready, there is still an ace up your sleeve that can improve the final result. Instead of serving it immediately, Jordi Roca advises turning off the heat, covering the pan and letting it rest for a few minutes.
This brief rest allows the grain to finish settling, distribute moisture better and achieve a more balanced texture. This simple detail, together with controlling the heat during the first minutes, shows how many times the best cooking tricks do not consist of adding more ingredients, but rather knowing when to intervene and when to let the rice do its job alone.
Cover photo | RTVE and Young Shih
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