Mina Al-Sheikh

Mina always rinses rice until the water runs clear to remove excess starch, then soaks it for 20 minutes in cold water—never hot. This pre-hydration ensures even cooking and prevents the outer layer from overcooking while the center lags. After draining, she uses a 1:1.25 rice-to-water ratio by volume, measured after draining, not after soaking. She adds a pinch of salt and a dash of oil or butter, not for flavor, but to reduce surface tension and prevent sticking.

She cooks the rice in a heavy pot with a tight-fitting lid, bringing it to a full boil uncovered until water evaporates and rice settles. Then, she covers and immediately drops the heat to the lowest possible setting—no higher than a barely visible flame—to steam gently for 15 minutes. She never lifts the lid during this time, and resists pressing the rice with a spoon. After steaming, she lets it rest, covered, for 10 minutes off heat before fluffing.

If the rice is still too wet after resting, she places it in a 200°F oven for 5 minutes. If too dry, she adds a spoonful of hot water and steams for 2 more minutes. She never uses a rice cooker on a high setting or skips the resting period—those steps are where the magic of even moisture distribution happens. Her test is simple: grains should separate cleanly with a light fork, not clump or mush.