Rice can be deceptively difficult to cook if you don’t know what you’re doing. It’s all too easy for the grains to go dry, gloopy or claggy if you’re not careful. But thankfully, there are tips to make the process much simpler if it’s something you struggle with.
Andy Hearnden, a Michelin-trained chef from New Zealand, recently shared the ‘knuckle’ technique that’s been used by ‘Asian grandmothers’ for decades. On his popular Andy Cooks YouTube channel, he told his five million subscribers: “The old knuckle in the rice method. You ask Asian grandmother how much water to use in their rice and they’ll probably use this method.
” So how do you do it? Andy explained: “First step – wash your rice three times, until your water runs almost clear.” This helps to get rid of any excess starch, which should stop the grains sticking together. The professional chef continued: “Next – put enough water in where it reaches the first knuckle on your finger.
When the tip of your finger is touching the top of the rice.” You can then throw it into a rice cooker or pan on the hob if you don’t have one of those. It really is as easy as that! Andy explained: “But why does it work? First of all, the knuckle from here to here is roughly the same size in adults.
Give or take about 10%. “But really it’s all about two things – absorption or evaporation. The water on top of the rice is for evaporation, the water around the rice is for absorption.
” Andy add.
