How To Tell If Rice Is Perfectly Cooked With A Single Glance

Posted on 31/01/2026 by Boris Clair

Cooking rice sounds easy, but making it truly perfect is surprisingly challenging.

Experts say that rinsing the grains, picking great varieties, and even cooking rice in the oven can help you to achieve fluffy bliss at home.

But even though I pride myself on my stovetop method, which took years to perfect, I still sometimes find that the side is more or less cooked than I expected after completing the absorption method.

This involves letting rice steam in a lidded pot with the hob turned off for at least 10 minutes after all the water has boiled out of the pan.

According to one chef, though, a simple sight test can confirm whether your rice is perfectly cooked or not.

If rice stands up, it’s perfectly cooked, says chef

Sometimes, once the water has cooked away, I notice that the grains of rice in my saucepan all “stand up” at the top, as if they’re looking up at me.

According to chef and teacher Erica Wides, that’s a sign it’s been perfectly steamed.

Like me, she lets the rice sit for 10 minutes after cooking it, so that the steam trapped under the lid makes it “fluffy”.

Once it was done, she showed her Instagram followers a pan full of rice which, also like mine, seemed to be standing on its end.

“You see how these rice grains are actually standing up, like, at attention?” she said. “That’s how you know that this is properly-cooked rice.”

It likely happens when the grains are steamed at the end of cooking. However, it’s not the only way to test its doneness.

How else can I tell if rice is cooked?

If you ask the late Julia Child, the secret lies under the channels (gaps) that steam makes in the rice as it cooks.

In a video showcasing the technique, she previously said: “If you notice, there are those little holes… but you can still see… liquid” at their base when the rice isn’t cooked.

But, she added, when the rice is done, you can “lift up an edge [of rice] and tilt the pan, and if there’s no liquid there” that means it’s good to go.

BBC Good Food, meanwhile, advises: “Check the rice is cooked at the end by trying a grain – this should also be indicated by the appearance of small holes on the surface and all the water having been absorbed.”

9 Cheap Ingredients Home Cooks Say Instantly Makes Food Better

Posted on 22/11/2025 by Boris Clair

Maybe you add a touch of baking powder to your tomato sauce to counterbalance the acidity, or perhaps you whack some cream in your bolognese (a la Mary Berry) for a smooth, velvety finish.

You might dust roast spuds and parsnips in semolina for a satisfying crunch, too.

But even though I write a lot about sneaky secret ingredients, I’m always on the lookout for more – especially if they don’t cost much. That’s why I was so excited to read the responses to an r/cookingforbeginners post shared by u/BlastarBanshee.

“What’s the one cheap ingredient that instantly makes everything taste better?” they asked.

Here are some of the best responses:

1) “Celery salt.”

Credit: u/ShopEmpress

“This is… under-appreciated,” u/Barneyboydog agreed.

“It’s a game-changer on fried eggs.”

2) “MSG.”

Credit: u/glumpoodle

“I just ordered a thing of MSG… and holy shit. It’s actually got less sodium by volume than any salt I own, and the flavour is just mind-blowing,” u/alek_hiddel replied.

3) “A couple of tablespoons of lemon juice, red wine vinegar or sherry vinegar in a stew.”

Credit: u/Cold-Call-8374

“Yep… a splash (or two) of sherry vinegar at the end of a stew takes it to another level. I learned this trick a few years ago, and now I always have sherry vinegar on hand,” replied u/Dense_Willow4627.

4) “Smoked paprika.”

″[It offers] the simple ability to add the flavour of open fire cooking back into the food we eat.”

Credit: u/STS986

“Every time I taste something new and go, ‘oh that’s good!’, I look up [its] ingredients and it’s almost always [got] paprika,” u/Rogerbva090566 responded.

5) “As a Balkan [person], only Vegeta is allowed as an answer.”

Credit: u/niki2907

“As a non-Balkan… this stuff is the shit,” said u/MuddyHandprints.

6) “A little yeast extract like Marmite is an awesome flavour boost for braised meat dishes, especially beef.”

Credit: u/bullsbarry

7) “Salted butter in chocolate chip cookies.”

Credit: u/Cold-Call-8374

8) “If I’m making something that’s tomato-based, I’ll almost always add a good squirt of ketchup at the end.”

Credit: u/Untouchable-Ninja

9) ” An anchovy… or some dried mushrooms.”

“Basically, you know, MSG in a more natural state.”

Credit: u/BikeTough6760

5 Fast, Cheap, Healthy(ish) Dinners I Can Actually Be Bothered To Cook On Weeknights

Posted on 19/11/2025 by Boris Clair

I know it happens every year, but the ridiculously early sunsets the UK faces each winter never fail to take me by surprise (what do you mean it’s dark at six minutes past four today?!).

That, I’m afraid, has spelt disaster for my dinners. I am frankly not bothered to cook during exhausting, gloomy evenings – even my usual old rotation has failed me.

There are, though, some exceptions. They all take 30 minutes or less, involve no fussy extra steps, and taste good enough to see me through my post-work exhaustion.

So, in case you’re looking for something similar, here they are:

Cook time: about 25 minutes (with pre-cooked lentils)

I know, I know: I don’t want to eat anything called “salad” from August onwards either. But to be honest, this warm version (which, by the way, keeps beautifully in the fridge) barely counts: it’s more of a hearty, seasonal grain bowl.

It’s also perfect for emptying your cupboards, because it’s really adaptable. Replace, or mix, lentils with other pulses and legumes like butter beans, chickpeas, or even nutty bulgur wheat.

And provided you use canned lentils instead of cooking your own (I always do this – I simply warm them in a pan for a couple of minutes before serving), it takes well under 30 minutes.

Cook time: 15 minutes, if that

When this five-starred recipe calls itself “super fast,” it means it – I had to double-check the instructions the first time I made it to ensure I hadn’t missed a step, because it came together so quickly.

The light but satisfying flavour is especially soothing after a long day of work, too. One word of caution, though: if, like me, you slurp soup at a rate of knots, slice the bok choi across so you don’t almost choke on a large piece (this has happened to me more than twice, which, though embarrassing, at least proves the soup is good).

For a slightly more wallet-friendly version, the BBC’s similarly speedy chicken noodle soup recipe is perfect, too.

Cook time: about 20 minutes

Another five-starred recipe, this one-pot wonder comes together in about half an hour.

Its ridiculously comforting flavour is perfect for cosy nights in, and I find it unbelievably satisfying – and the zing of mustard in its sauce means you won’t feel completely overwhelmed by its creaminess.

I am sure the recommended rocket included in the original recipe would add to that brightness, too, but to be honest, I’ve only ever had baby spinach to hand – thankfully, it still tastes delicious.

Cook time: 15 minutes, with pasta

Our young adult selves were onto something with the whole “pesto pasta dinner” thing. But if you fancy something a little more grown up – and about five times as delicious – I recommend whipping up your own pesto while your pasta is bubbling away.

I first made this pistachio version after trying the NYT’s full ravioli recipe. But, while I loved the sauce, I knew there was no way I’d actually whip out my pasta machine of a Thursday night, so I’ve simply kept the pesto and swapped the hard part for pre-made spaghetti.

Pesto is surprisingly forgiving: I didn’t have pine nuts the first time I made this, and it was still delicious.

I will say, too, that though it sounds more involved, a pestle and mortar is actually faster and better than a blender: see my (awful) blended results below (left), compared to the two-minute, creamier version (below right).

Cook time: about 15 minutes

Oh, how I love a healthy-ish dinner whose instructions basically read “cook onions, pour in cans, eat”.

This one is filled with fibre-rich butter beans, a surprising amount of veg (and fruit, I suppose, if we count tomatoes), and loads of flavour.

It’s a one-pot wonder, too, which I’ll always take if at all possible (less washing up!), and it’s ridiculously hearty when paired with buttered crusty bread.

Mary Berry’s 2 Rules For Foolproof Bakes

Posted on 19/10/2025 by Boris Clair

You might already know that Mary Berry’s favourite cake is a Victoria sponge (made using the all-in-one method, please – she doesn’t see the point of creaming the ingredients separately).

But her culinary wisdom doesn’t end there. Far from it. She whacks some butter in with her stewed apples, a process I’ve since nicked, and puts Thai curry paste in her tomato soup (I stole that, too).

And recently, speaking at a Q&A in The Castle Hotel, Windsor, while promoting her new book Mary 90: My Very Best Recipes, the former Great British Bake-Off judge explained her two rules for perfect bakes.

These are:

1) Weigh your ingredients carefully

“The main thing about baking is to… weigh the ingredients,” the baking legend said.

You should ideally do this “with digital scales”, she noted, as those are more accurate.

It sounds obvious, but baking is, after all, a series of chemical reactions.

In order for your bakes to rise, become fluffy, form a crispy edge, or whatever else you want to achieve, you’ll need to be as precise as possible with their measurements.

That’s why even some American bakers recommend metric digital scales, despite living in a country that’s historically used cups to measure ingredients.

2) Use the right-sized tin

Hands up: I’m guilty of baking a 20-inch cake in a 15-inch tin, and then complaining that the results weren’t up to par.

According to Mary, that was a foregone conclusion.

She stressed we should “put it in the right size tin” no matter what we’re baking.

“The number of times that people [have] said, ‘Oh, I can’t make such and such,’ and it’s in the tin that, in fact, is too big…and they’ll swear that it’s the right size,” she said.

This mistake can cause bakes to overflow (if the tin’s too small) or overcook (if it’s too big and spreads the batter too thin).

The baking pro urged us to “get the tape measure” out next time we want to get cooking.

Noted, Mary…

“Tastes Like Stomach Bile And Feet” – These Are The 6 Dishes That People Think Are Overrated

Posted on 10/05/2025 by Boris Clair

I tried Dubai chocolate last week.

It was fine. Just fine. I love pistachios, I love chocolate and the combination was delicious but was it worth the £10 my friend and I spent on it? Absolutely not. I wasn’t thinking about it for days afterwards, I wasn’t in awe.

Its not like I’m hard to please, either. My favourite snack is carrot sticks dipped in hummous – we keep it real simple around here!

This kind of disappointment is common. So common, in fact, that when Reddit user Fly-Astronaut asked the /r/Cooking community what the most overrated dishes they’d tried were, over 3,000 people raced to respond.

Marry Me Chicken

Zyx-Darkshine says: “I want a divorce. I’ve moved on. I’ve been having an affair with Chicken Cacciatore anyway, but you already know that.”

CONTROVERSIAL. Marry Me Chicken, a tuscan-inspired chicken dish has been a social media sensation since as early as 2016.

Jkfromjh adds: “I made it once, it was good, but I don’t feel tempted to make it again anytime soon. TBH, the only reason I made it was because I had some heavy cream in the fridge and wanted to use it up before it went bad.

“I don’t think its revolutionary or anything, and its hard for a recipe with heavy cream, tomato, and spices to really taste bad.”

Honestly, this has just made me want it more.

Beef wellington

Listen, I love beef wellington but would I ever cook it at home? Nope. Boring.

MrEvil1979 agrees: “I mean it was nice, but not ’slaving around in the kitchen for 6 hours” nice.

“Much rather smoke meat, aka drink beer for 4 hours in the sunshine.”

Amen to that.

Baked feta and tomato pasta

Remember this pasta? It was HUGE on TikTok during lockdown. You simply filled an oven dish with tomatoes, added a block of feta and some herbs and then baked for around 20 minutes.

Once ready, the tomatoes and feta make a delicious pasta sauce. I LOVED it.

SunGlobal2744, however, did not. They say: “It was sooo tangy. I absolutely couldn’t eat it.”

8edibles adds: “Tastes like stomach bile and feet. I absolutely love all the ingredients…but prepared like that? No thanks💀”

If you feel similarly, I really recommend using Boursin in place of the feta. Delicious.

Macarons

101bees says: “They’re just okay. No right being as overpriced as they are usually.”

MissSassiFras1977 adds: “As a baker I have to agree 100%.

“I think it is more about achieving a cute, little, pain in the ass to execute cookie than anything…..”

I agree. Plus, the texture is not the one.

Chicken parmesan

Flowerfoxcanyounot says: “Chicken parmesan. It’s just dry, breaded chicken made soggy with marinara with mozzarella on top. Even if the chicken is made well and stays juicy, it’s still ruined by marinara soggy breading and cooling melted mozzarella.”

Hard. Agree.

Basic_Ask replies: “I like chicken parm, and can’t disagree with you.”

Steak

Already, I agree. I like a good steak but if one food can be called overrated, it’s this.

Previous_Bed_6586 says: “Don’t get me wrong, it’s delicious. It’s also extremely easy to make an equally delicious steak at home for a fraction of the price. I just can’t justify going to a restaurant for it.”

‘Unami Is Your Daddy’ – Home Cooks Reveal Their Secrets To Resaturant-Style Dishes

Posted on 04/05/2025 by Boris Clair

When you get into taking home cooking seriously, suddenly you are speaking about the joys of a ‘good, fresh lemon’, and having minor meltdowns over running out of onions – “but we always have onions!!”

The other thing that happens is you continue to challenge yourself. Yes, having a good meal rotation is the most important thing, but trying to reach gourmet-level is the real home cook dream.

Now, home cooks have taken to Reddit to share their ‘stupidly simple’ ingredients that have made their cooking taste more professional.

When it comes to cheese, choose quality when you can

Unsurprisingly, the cooks have a lot to say about cheese. User CompanyOther2608 says: “It’s a no-brainer, but blocks of good cheese instead of pre-grated or shredded”.

Breddy adds: “Good quality parmesan cheese.”

While Revolutionary-Bus893 changed my life saying: “I’m amazed how a few tablespoons of cream cheese can richen up sauces.”

When life gives you lemons, zest up your dishes

Sphinxyhiggins adds that they love to add lemon to spicy or savoury food, while crippledchef23 says: “I started adding lemon pepper to my spaghetti sauce and it changes things it a way I can’t describe. More tomato-y, but not acidic. Savory and deep and somehow sweet without any sugar.”

Revolutionary_Sir_76 is knocking the pineapple on pizza debate out of the park, saying: “Lemon on pizza or any kinds cheese sends me.”

As a fellow lemon fiend, I’m not writing it off.

MSG is almost always a good idea

Carpe-Bananum says: “A little MSG. Umami is your Daddy.”

If you’re not familiar, MSG (monosodium glutamate) is a flavour enhancer that’s common in Chinese cuisine but is also frequently used in tinned foods to enhance umamu flavours.

User BumblebeeNo3833 adds: “Came here to say this! MSG has made SUCH a difference in my cooking.”

Make the most of onions

Uncle_Rat_21 says: “Not really a swap, but I caramelise a bag of onions every other week or so. Add it to all kinds of things.

“Spaghetti sauce, mashed potatoes, omelettes. Made some quesadillas the other night with some leftover rotisserie chicken and some of the onions. So good!”

Dasookwat adds: “Most important one: time. take a bit more time for things to sear, onions to glaze etc.”

Joro65 advises: “In a lot of dishes, shallots, instead of onions will take it up a notch.”

Making white sauce? Add some mustard

Catfist says: “Not really a substitute, but I add a dash of mustard powder to pretty much every white sauce I make, it adds just a bit of depth and everyone seems to love it.”

Itsnotnews92 adds: “I add a dash of mustard powder to my mac and cheese. Not enough that anyone would say “this tastes like mustard,” but just enough to give it a bit of pop.”

Rcoop020 says it even works with boxed mac and cheese.

I can’t wait to try some of these.

6 Home Cooks Share The Dishes That Look Impressive But Are Super Easy To Make

Posted on 20/04/2025 by Boris Clair

As a home cook, let me tell you a small secret: it’s so much easier than I act like it is.

Yes, I love a good fussy Ottolenghi dish as much as the next person but the classics that I break out whenever we have people over for food? That’s the time for easy-but-impressive dishes.

A whole roasted chicken with perfectly crispy skin? Not a problem.

Now, home cooks on Reddit are sharing their tips for the best impressive-but-easy dishes.

Risotto

Don’t let the richness of this dish fool you – risotto is surprisingly simple, and Reddit user FireWinged-April agrees, saying: “The secret is keeping the rice al dente, which restaurants can’t pre make in bulk, and also won’t stay that way for long.

“I prefer mushroom risotto and I serve with pan seared chicken breast or a white fish. Fancy plating tip – use a measuring cup or tea cup and invert onto a plate, top with a drizzle of olive oil, fresh shaved Parm, crack of pepper and fresh herbs of choice. Super easy and always a hit!”

Ice Cream

I love some ice cream but will admit I shy away from making desserts at home.

However, user TigerAqua-8 assures that it’s actually very simple, saying: “Beat cream until soft peaks and chuck in a tin of condensed milk. Beat. Add vanilla or anything else you want. Freeze. You’ll never buy ice cream again.”

If it is that simple, I certainly won’t.

Lamb chops with sautéed asparagus

Medigapguy shares his simple recipe:

Asparagus:

Salted, sautéed in iron skillet till you can cut with a fork. Sprinkle with fresh Parmesan and squeezed juice or half a lemon. Place skillet in a 300 oven.

Salt, pepper, garlic powder. Seared on a iron skillet with ghee. Till med rare.

Pull asparagus out and serve. With a dollop of mint jelly and some french bread

Takes around 15 min total

Done and done.

Modified puttanesca

Shatzakind advises: “Boil water and cook some penne pasta. Get a frying pan, set the burner on medium, and put some olive oil in the pan to coat it. Sauté some chopped garlic, sweet onions, and chopped basil, add some kalamata olives and capers, then toss in the pasta and mix everything together.

“You’re just sautéing enough to get the raw food soft and hot. Add some of your fav marinara sauce and heat. Plate and add parm cheese (shaved makes it look fancy).”

Smoked meat

Just ahead of BBQ season, user theFooMart shares their tips for delicious smoked meats: “Take your brisket, ribs, or pork shoulder. Rub mustard on the outside to make the seasoning stick. Season with salt, pepper, and garlic. Put it on your smoker at 250 until it’s done. If you want it even easier, use an electric smoker or a Traeger.

“Even a gas BBQ will work, although it won’t be smokey. Turn on the burners on one side, and put the meat on the other side.”

Rosemary salmon

1dzMonkeys shared their simple-but-fancy salmon recipe:

Buy a large-ish salmon fillet, fresh rosemary, red onions, lemons and olive oil.
Stack thusly, (listed from bottom to top):
1/2 of the bunch of rosemary sprigs
1/2 of the red onions, sliced
Salmon
Salt, pepper
Drizzle of olive oil
Rest of onions (sliced)
Rest of rosemary
Lemons, sliced thinly and arranged attractively
Roast in a 230C oven until salmon flakes.

“So fancy looking. So easy.”

Sounds it!

This Is The Absolute Best Way To Cook Sweet Potato (And It’s Very Simple)

Posted on 20/02/2025 by Boris Clair

Every home cook thinks they’re the best home cook there is – and you know what? They’re right. Including me. I am the best home cook.

My most-perfected dishes are my weekly lemon and ginger chicken thighs and, without a doubt, my baked sweet potatoes.

Before I could even cook – well, before I binge-watched cooking channels for inspiration – I could always cook a mean baked sweet potato.

They’re really high in potassium and are versatile enough that they can be loaded up with chicken, tuna, cheese or honestly just a blob of butter, and still taste delicious.

The best, easiest way to cook sweet potatoes

First of all, heat your oven to around 190°C.

Next, give your sweet potatoes a good scrub and dry them with paper towels. This ensures that the oil soaks in a little easier later.

Now, you just need to prick a few holes in them using a fork and put them in the microwave for around five minutes.

Once they’re out, rest them on tin foil, pour a little vegetable oil on them as well as some mixed herbs (or whatever herbs and spices you’d like), rub the oil and seasonings into the skin and wrap them in the foil.

You should then put your sweet potatoes in the oven for around 30 minutes before checking to see if they’re soft enough using a fork. Sometimes, if they’re a little bigger, this can take up to an hour.

If yours still isn’t soft enough, check it every 10 minutes to see if they’re ready.

Finally, add your toppings and tuck in!

What about leftovers?

If you’ve made too many sweet potatoes, you could blend them with vegetable stock and make a little soup for later.

Health benefits of sweet potatoes

According to BBC Good Food, the health benefits of sweet potatoes include:

May reduce the risk of cancer
May support digestive health
May help manage type-2 diabetes
Good for eye health
May support immune function
May support the brain and nervous system
May support heart health
May be liver protective.

Long live the sweet spud!

I Cook This Simple Chicken Thigh Recipe Every Week And I’m Still Obsessed

Posted on 30/01/2025 by Boris Clair

I like to think of myself as a foodie, a home cook, a kitchen whizz if you will but, in the middle of the week when I’m tired and rushed off my feet, I’m more of a kitchen… wimp.

I just want to have a delicious, nutritious meal with almost 0 effort on my part and minimal cleanup, if possible. Is that really too much to ask?

Well, I thought it was until I stumbled upon this chicken thigh recipe one desperate night when I didn’t know what I wanted but I did know I needed to use up the chicken in the fridge and I’d had a hankering for honey for a while.

Listen, if nothing else, I always know I’ll be eating this through the week.

The chicken thigh recipe that saved my sanity

I came up with this myself so, for the most part, measure with your heart. Maybe measure a little with your heart health, too, let’s not go too hard on the sodium.

The ingredients I use are:

Soy sauce
Honey
Ginger
Lemon

I personally am intolerant to garlic but if you are blessed with garlic tolerance, I recommend throwing some in there, too.

First, grab yourself a bowl. Into that bowl, you should grate a nub of ginger, squeeze in some lemon juice, add a little honey and soy sauce. Mix all of these together before adding just a tiny bit of the oil of your choice.

Then, spread this mixture over your chicken thighs.

You can cook them straight away or leave them to marinade throughout the day (which is what I do).

To cook them, either use the air fryer at 190° for 20 minutes, turning halfway through or in the oven for 30 minutes or until juices run clear at 200°.

I usually serve them with basmati rice and some steamed broccoli and spinach with a little sesame oil.

Finally, if you have a little lemon juice and ginger left over, boil the kettle, add them to a mug with some honey and have a lovely, soothing drink while you wait for your culinary masterpiece to cook.

Mary Berry’s Unexpected Secret Ingredient For Delicious Turkey Skin

Posted on 23/12/2024 by Boris Clair

With Christmas day being only days away, it’s almost time to start prepping the turkey. It’s not often the most pleasant of activities, what with the uh, giblets removal and all but with the right preparation comes the most succulent of Christmas meats.

This year, we’re looking to none other than the queen of the kitchen herself, Mary Berry, for our turkey recipe. After all, who better to help us cook up a storm and impress our family with our kitchen tricks?

Of course, by this point we all have our own traditions for cooking the Christmas turkey but this year, we’ll be adding a little of Mary Berry’s finishing touches to the skin with orange slices.

The perfect finishing touch to roast turkey

So, in Mary Berry’s turkey crown recipe as featured on Mary Berry’s Absolute Christmas Favourites, she has two oranges ― one cut into slices and one cut in half and these add finishing touches to the cooking of the turkey.

So, once you’ve done your own preparations, loosen the skin on the turkey using your fingers or a spatula, gently so as not to tear anything. Then, mix two teaspoons of thyme leaves with 50g of softened butter and smear the mixture underneath the skin of the bird.

Then, arrange orange slices in two neat rows, under the skin and on top of the herb butter.

As for those orange halves? Place one under the skin at the neck end of the bird and any orange trimmings in the cavity.

This mix of citrus and herbs gives a perfectly Christmas flavour to the tastebuds and with not-too-much effort.

Plus, if you have any leftovers, these can be frozen for up to a month. Just make sure you wrap them up well!

Now just to follow Mary’s perfect cooking method for turkey…