What is the most common mistake that makes rice soggy?

Short answer: the most common mistake is using too much water, or letting the rice cook past the point with the pot uncovered or stirred too much. The ideal ratio depends on the type of rice and the pot, and the rice needs a resting time after it is done to set.

Context

Rice is simple but sensitive. The grains absorb water and release starch. If there is too much water or too much stirring, the starch spreads and the grains become a sticky mass. The type of rice also matters: long-grain and parboiled rice stay looser than short-grain.

The mistakes that weigh most

• Too much water. Following a ratio from the package without considering your pot can err on the high side.
• Stirring too much. The more you stir, the more starch comes out, and the stickier it gets.
• Skipping the wash, for rices that call for rinsing to remove excess surface starch.
• High heat for too long, which evaporates water unevenly and breaks grains.
• Not letting it rest. Taking it off the heat and serving right away does not give the grains time to set.

An example

Paulo used two cups of water for one of rice and stirred during cooking. The rice came out soggy. By cutting to about a cup and a half of water, covering the pot, lowering the heat and letting it rest five minutes after turning off, the result came out loose. This is an illustrative example; the ratio varies with the rice and the pot.

How to apply it

1. Follow the package ratio as a starting point, and note the result.
2. Wash the rice if the package says so.
3. Cook covered, over low heat, without stirring.
4. Turn off and let it rest covered for a few minutes.
5. Fluff the grains with a fork before serving.

Conclusion

Soggy rice almost always has a simple cause. Adjust one factor at a time, note what changed and you will soon find the ratio that works in your pot.