30 minutes
A simple yet essential recipe for cooking fluffy, perfectly textured rice, suitable as a side dish or a base for other recipes.
Long Grain White Rice, rinsed
cups
cups
teaspoons
teaspoons
1. Rinse Rice
Rinse the rice thoroughly under cold water to remove excess starch. Place the rice in a bowl, cover with cold water, and gently swish before draining it through a colander. Repeat this process a few times until the water runs clear.
2. Combine Rice and Water
Measure the rice and water accurately and combine them in a pot. For added flavor, stir in a pinch of salt and a teaspoon of butter or olive oil, if desired.
3. Cook Rice
Bring the pot to a gentle boil over medium-high heat, then reduce the heat to a low simmer. Place a lid on the pot, ensuring it's snug, and let the rice cook undisturbed for about 15 to 20 minutes. The rice is ready when gaps or holes appear on the surface, and no water remains.
4. Rest and Fluff
Remove the pot from the heat and let the rice rest with the lid on for about 5 to 10 minutes. Use a fork to gently separate the grains, and your perfectly cooked rice is ready to serve.
Typically, you’ll want to use about 1½ to 2 cups of water for every cup of rice, but this can vary depending on the rice type. Adjust as needed for white or brown rice varieties.
Different types of rice have different starch contents, leading to different textures. For plain rice, medium to long-grain varieties like basmati or jasmine are excellent choices.
Let the rice sit, covered, after cooking to finish steaming. Then, use a fork to fluff the rice gently.
The variety of rice you choose will greatly affect the texture and flavor. Basmati and Jasmine are aromatic options that work well for a simple side dish. If you're looking for a stickier texture, short-grain varieties like sushi rice may be your preference. Always select high-quality rice.
Rinsing rice removes excess surface starch, which can cause clumping. Use a fine-mesh strainer and rinse under cold running water until the water runs clear.
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