Alice Rose Rice is one of those things that looks easy but catches out a surprising number of people, ending up gluey, undercooked at the centre, or burnt on the bottom of the pan.
The method here fixes all three with a handful of small habits: rinsing the rice, measuring the water accurately, and leaving it alone while it steams.
Once you’ve got this down, you’ll find it works for almost any long-grain rice, and it takes very little active effort.
Why Rinsing and Resting the Rice Makes Such a Difference
Rice grains are coated in loose surface starch, which dissolves into the cooking water and turns it sticky, causing the grains to clump together into a gluey mass.
Rinsing the rice under cold running water until the water runs mostly clear washes away most of that starch, which is the most important step for getting fluffy, separate grains.
The resting stage at the end matters just as much. Taking the pan off the heat and leaving the lid on for 10 minutes allows the residual steam to finish cooking the grains evenly, and lets the moisture redistribute through the rice.
Lifting the lid or stirring during cooking disrupts this steaming process and is the main reason people end up with rice that’s soggy on top and hard underneath.
Ingredients for Gordon Ramsay Rice
- 300g basmati rice
- 450ml cold water
- 1 tbsp butter or olive oil
- 1/2 tsp salt
How to Make Gordon Ramsay Rice — Step by Step
Step 1 — Rinse the Rice
Place the rice in a sieve and rinse under cold running water for 1–2 minutes, swirling with your fingers, until the water runs mostly clear.
Step 2 — Soak (Optional)
For even longer, more separate grains, soak the rinsed rice in cold water for 20 minutes, then drain well.
Step 3 — Combine
Add the rinsed rice, measured water, butter and salt to a medium saucepan with a tight-fitting lid.
Step 4 — Bring to the Boil
Bring to a boil over high heat, uncovered. As soon as it boils, give it a single stir.
Step 5 — Cover and Reduce
Immediately reduce the heat to the lowest setting, cover with the lid, and cook for 12 minutes. Do not lift the lid.
Step 6 — Rest
Remove from the heat and leave undisturbed with the lid on for 10 minutes.
Step 7 — Fluff
Remove the lid and fluff gently with a fork to separate the grains. Serve immediately.
My Top Tips for Gordon Ramsay Rice
Rinse the rice until the water runs mostly clear, as removing the surface starch is the most important step for fluffy, separate grains.
Measure the water accurately, using a ratio of roughly 1.5 parts water to 1 part basmati rice, as too much water gives a soggy result.
Don’t lift the lid or stir during cooking, as this lets the steam escape and disrupts the even cooking of the rice.
Rest the rice for 10 minutes off the heat with the lid on, as this finishes the cooking gently and firms up the grains.
Fluff with a fork rather than stirring with a spoon, as this separates the grains without crushing or breaking them.
Serving Suggestions
Serve alongside curries, stews, grilled meat or fish, or as a base for a stir-fry. A squeeze of lemon and a handful of chopped fresh herbs stirred through at the end adds a little extra freshness.
How to Store Gordon Ramsay Rice
In the fridge: Cool quickly and store in an airtight container in the fridge for up to 1 day. Reheat thoroughly until piping hot.
In the freezer: Freezes well for up to 1 month, in portions. Cool as quickly as possible before freezing, and reheat from frozen until steaming hot.
Gordon Ramsay Rice Recipe
Ingredients
Method
- Rinse rice under cold water until it runs mostly clear.
- Optional: soak 20 minutes, then drain.
- Combine rice, water, butter and salt in a saucepan.
- Bring to the boil, stir once.
- Cover, reduce to lowest heat, cook 12 minutes without lifting the lid.
- Rest off the heat, lid on, for 10 minutes.
- Fluff with a fork and serve.
Notes
Frequently Asked Questions About Gordon Ramsay Rice
Why is my rice sticky and gluey?
This usually means the rice wasn’t rinsed well enough, too much water was used, or it was stirred during cooking. Rinse thoroughly, measure carefully, and leave it alone while it steams.
Do I have to soak the rice?
No, it’s optional, but soaking for 20 minutes gives longer, more separate grains, particularly with basmati rice.
Why is the rice burnt on the bottom?
This usually means the heat was too high during the covered stage. Reduce to the lowest setting as soon as the lid goes on.
Is it safe to reheat rice?
Yes, provided it’s cooled quickly and refrigerated within an hour of cooking, and reheated until piping hot throughout. Never leave cooked rice at room temperature for long periods.
