32 minutes
A simple, no-fail method for cooking perfect rice every time using basic ingredients and easy-to-follow steps.
White Rice, Rinsed
cups
teaspoons
cups
1. Combine Ingredients and Boil
Combine the rice, salt, and water in your pot. Place it over medium-high heat and bring the mixture to a boil. Watch for the bubbling liquid as your cue for the next step.
2. Simmer the Rice
Once the water starts boiling, reduce the heat to its lowest setting. Cover the pot with a tight-fitting lid and let the rice simmer gently for 17 minutes, allowing it to cook evenly without the risk of burning or sticking.
3. Let Rice Stand with Towel
After simmering for 17 minutes, remove the pot from the heat. Place a clean kitchen towel over the pot, covering the rice completely, and then put the lid back on to hold the towel in place. Let the rice stand for 10 minutes, which helps the towel absorb any excess moisture.
4. Fluff and Serve
Uncover the pot and fluff the rice with a fork. The rice should be tender and have absorbed all the water, ready to be enjoyed as a base for your favorite dishes.
Pay close attention to the water-to-rice ratio. This is crucial and varies slightly depending on the rice type. For long-grain white rice, generally, a 1:1.5 ratio works well; for brown rice, consider a 1:2 ratio. Always adjust slightly based on your previous experiences and preferences.
Different varieties of rice have distinct characteristics. Ensure you’re using the right type for the recipe's intended result (e.g., long-grain for fluffiness, short-grain for stickiness). Familiarize yourself with brands that consistently perform well for your preferred rice type.
Use a heavy-bottomed pot with a tight-fitting lid to ensure even heat distribution and prevent steam from escaping. This helps in consistent cooking and prevents sticking or burning.
After bringing the water and rice to a boil, immediately reduce the heat to the lowest setting. This gentle simmer allows the rice to cook evenly without scorching the bottom layer.
Thoroughly rinse the rice until the water runs clear. This removes excess starch, preventing clumpiness and enhancing the rice's natural texture. Use a fine-mesh strainer for efficiency.
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