Why Wrap a Cloth Around a Rice Pot Lid?

As rice cooks in a covered pot, its water turns to steam and rises. The inside of the lid is cooler than the inside of the pot, so steam condenses there and collects in droplets. As the droplets grow, they become heavier and fall back onto the rice. The grains at the bottom of the pot absorb a measured amount of water, while the grains on top take on this extra water and become sticky. That is why the top and bottom of rice cooked in the same pot can have two completely different textures. So when the top of the rice comes out wet, excess water in the recipe should not be the first thing you suspect.

You can see the result when you cut into the rice. The bottom layer of the same pot is fluffy and separate, while the top layer is wet and clumpy; the spoon reveals two distinct textures. Cooks often blame the water ratio, even when the total amount of water is correct and has simply been distributed in the wrong place. A cloth is a simple way to correct this distribution and requires no ingredients. The same issue occurs with rice pudding and bulgur pilaf, and the same solution works there too. The cloth is therefore a step that helps the rice cook properly from the start, rather than simply rescuing it afterward.

The cloth is used during the resting period. Once the rice has absorbed its water, turn off the heat and open the pot. Lay a clean, dry kitchen towel over it, then put the lid back on top of the towel. Fold the ends of the towel over the lid. Let the rice rest this way for 10 to 15 minutes; during this time, the cloth absorbs the condensed water and keeps the top of the rice dry. A thick cloth absorbs more water; a thin cheesecloth becomes saturated quickly. The side of the cloth that touches the pot must also be dry; a damp cloth is useless from the start.

Do not skip the safety precautions. Do not wrap the pot while the burner is on, and never leave the hanging ends near a flame; cotton cloth catches fire easily. On a gas stove, move the pot off the burner and onto the counter before laying the cloth over it. The cloth must also be clean and odor-free, because steam carries odors into the rice. Do not use a cloth that smells of detergent. On an electric stove, move the pot off the burner as well, because the element stays hot for a while after it is turned off.

There are other ways to do the same job. A paper towel placed under the lid works similarly and is disposable. With a pot whose lid does not fit tightly, steam already escapes, so the problem is less common. Do not stir the rice while it is resting; stirring breaks the grains and releases starch. Stir only just before serving, using a fork. Wash the cloth promptly afterward; starchy moisture left in it can cause an odor. When serving, use a wide spatula rather than a spoon to transfer the rice to a plate so the grains do not get crushed.