Sep 17, 2025
Ever dreamed of cooking that perfectly fluffy, separate-grained rice that looks like it came straight out of a fancy restaurant? Or maybe you just want to stop your rice from becoming a sticky, clumpy mess? Well, you've come to the right place! At Akash Ganga Rice, we believe that everyone deserves to enjoy perfectly cooked rice, every single time. And guess what? It's not as hard as you think!
Today, we're sharing some super easy tips and tricks from our very own Akash Ganga to help you master the art of rice cooking. Get ready to impress yourself (and your family!) with perfectly cooked rice, every time you reach for a bag of Akash Ganga Rice.
This is probably the most important step for getting fluffy, non-sticky rice, especially for our white rice varieties.
Why do it? Rice grains have a layer of extra starch on their surface. If you don't rinse it off, this starch makes your rice sticky and clumpy when cooked.
How to do it: Place your measured Akash Ganga Rice (like Ratna, Premium, Minikit, or Jeera Kathi) in a bowl. Fill the bowl with cool water and swirl the rice with your hand. You'll see the water turn cloudy – that's the starch! Carefully drain the cloudy water. Repeat this process 2-3 times, or until the water runs mostly clear. You don't need to be obsessive, just a good rinse makes a huge difference.
Akash Ganga Pro Tip: For our parboiled Swarna Rice, you might find you don't need to rinse as thoroughly, as the parboiling process already helps reduce surface starch and makes it less sticky. But a quick rinse never hurts!
This is where many people go wrong. Too much water, and your rice is soggy. Too little, and it's crunchy. The perfect ratio depends a bit on the type of rice and your cooking method, but here are some good starting points for Akash Ganga Rice varieties:
Stovetop (Pot): A good starting point is usually 1.5 to 2 cups of water for every 1 cup of rice. For example, 1.75 cups of water for 1 cup of rice often works well. You might need to adjust slightly based on your pot and stove.
Pressure Cooker: Generally, you'll need less water in a pressure cooker. Around 1.25 to 1.5 cups of water for every 1 cup of rice is a good starting point.
Rice Cooker: Most rice cookers have lines inside, but generally, it's similar to the stovetop pot method, often around 1.5-1.75 cups water to 1 cup rice.
For our Swarna Rice (Parboiled): This rice is often a bit more forgiving and can sometimes handle slightly more water. Start with 2 cups of water for every 1 cup of rice and adjust if needed. It's designed to be soft!
Akash Ganga Pro Tip: If you're new, measure with the same cup! If you use a mug for rice, use the same mug for water. This keeps things consistent and helps you find your perfect ratio faster.
Best for: When you're making a special biryani, an elaborate pulao, or any dish where the rice needs to look and taste exceptional. It’s perfect for guests, festive meals, or simply when you want to treat yourself to the very best. Akash Ganga Premium Rice makes every meal feel a little more luxurious.
Soaking rice is a trick that can really improve your cooked rice, especially for certain types.
Why soak? Soaking helps the rice grains absorb water evenly before cooking, which can lead to more even cooking and often faster cooking times. For longer grains like our Premium Rice, it can also help them become even longer and more separate.
When to soak: For our white rice varieties like Ratna, Premium, Minikit, and Jeera Kathi, soaking for 15-30 minutes after rinsing can be really beneficial. It helps make the grains fluffier and more distinct.
How to soak: After rinsing, place the rice in fresh water (you can use some of your measured cooking water if you want to be precise). Drain well just before you start cooking.
Each method works great! Choose what's easiest and best for you.
Rinse your Akash Ganga Rice (except maybe a light rinse for Swarna). You can soak it too if you like.
Add the rice and the correct amount of water (and a pinch of salt if you like!) to a heavy-bottomed pot with a tight-fitting lid.
Bring to a boil over medium-high heat.
Once it's boiling, give it a quick stir (just one!), then immediately reduce the heat to the lowest setting.
Cover the pot tightly and let it simmer without peeking for about 15-20 minutes (for most of our white rices, maybe 20-25 for Swarna).
After the time is up, turn off the heat but DO NOT LIFT THE LID. Let it rest, still covered, for another 10-15 minutes. This step is super important for the steam to evenly distribute and finish cooking the rice.
Finally, lift the lid and gently fluff the rice with a fork. Voila! Perfect Akash Ganga Rice!
Rinse your Akash Ganga Rice.
Add rice and the correct amount of water to the pressure cooker (again, a pinch of salt if you wish).
Close the lid and cook on medium heat until you hear the desired number of whistles (usually 2-3 for Ratna/Premium/Jeera Kathi/Inikit, maybe 3-4 for Swarna, depending on your cooker).
Turn off the heat and let the pressure release naturally. DO NOT open the lid until all the pressure is gone.
Open, fluff, and serve your perfectly cooked Akash Ganga Rice!
Rinse your Akash Ganga Rice.
Add rice and the correct amount of water to the rice cooker pot.
Close the lid, plug it in, and press the 'cook' button.
The rice cooker will automatically switch to 'warm' when done. Let it sit on 'warm' for another 10-15 minutes before opening and fluffing. This resting time is just as important as in the stovetop method!
This is a big one. It's super tempting to lift the lid to check on your rice, but please don't! Every time you lift the lid, you let out precious steam, which messes up the cooking process and can lead to unevenly cooked or crunchy rice. Let that steam do its job! And the resting part? That's not just for big cuts of meat! Resting allows the steam to redistribute throughout the grains, making them evenly cooked and fluffy. It also gives any excess moisture time to absorb, preventing sogginess.
Stirring too much during cooking: This releases starch and breaks up the grains, leading to sticky rice. Stir only once at the beginning if needed.
Using cold water directly from the tap (without rinsing): Leads to sticky rice (for white rices).
Cooking on high heat for too long: Burns the bottom and leaves the top uncooked. Always reduce heat to low after it comes to a boil.
Not letting it rest: Results in rice that can be a bit wet or unevenly cooked.
With these simple tips and a little practice, you'll be cooking perfect, fluffy Akash Ganga Rice every time. Experiment with our Ratna, Swarna, Premium, Minikit, and Jeera Kathi varieties using these methods, and find your own perfect rhythm. Happy cooking, and enjoy your delicious, perfectly cooked rice!