The Common Mistake in Cooking Rice
Most people make the same mistake when cooking rice—they simply add water and hope for the best. While this method may produce edible results, it rarely yields that fluffy, flavorful, and aromatic rice you find in hotels and restaurants. If you’ve ever wondered why your homemade rice falls flat compared to what you get when dining out, you’re not alone.

The Secret Behind Perfect Hotel Rice
Hotels don’t just rely on water. The secret lies in infusing flavor right from the beginning. A small amount of oil or butter is added before cooking, often after toasting the rice lightly for a minute or two. This simple step enhances the texture and helps each grain remain separate, delivering that professional, non-sticky consistency.

Layering Flavor with Aromatics and Stock
Another crucial element is replacing plain water with stock or broth—vegetable, chicken, or beef, depending on the dish. Additionally, a clove of garlic, a bay leaf, or even a few cardamom pods can transform the aroma. These subtle touches are what give hotel rice its rich and layered taste, without overpowering the main dish.

Upgrade Your Rice, Elevate Your Meal
Next time you cook rice, think beyond water. A touch of fat, a switch to flavorful liquid, and a hint of aromatics can make all the difference. Try this method once, and you’ll never go back. The best part? It takes just a minute more—but the results will make your meals unforgettable.