Cooking rice on the stovetop takes patience. While you might think boiling the grains over high heat would hasten the process, it actually makes sticky mush.

When you boil rice instead of simmering it, the water agitates the grains, removing their extra starch, and splitting them open to absorb more water. This leads to gooey rice.

Plus, boiling water also evaporates much faster than simmering water, causing even more stickiness. The secret to perfectly cooked, fluffy rice is cooking it low and slow.

To prevent stickiness, ensure your water stays below the boiling point and hovers somewhere between 180 and 205 degrees F, which is the peak simmering temperature range.

Some chefs suggest letting the pot reach a boil first and then reducing the heat to a simmer before adding the rice. This helps the water reach its ideal simmering state faster.

Steam is the best friend of a pot of rice, not high heat. Simmering water, which produces more steam and allows rice to cook evenly, is the ultimate key to the best-tasting rice.