Perfectly Cooked White Rice

1. Rinse the Rice

Start by measuring 1½ cups of rice. Place it in a strainer over a bowl and rinse under cold water. Gently swirl the rice with your fingers. This helps remove surface starch, which can make the rice sticky. You’ll know it’s ready when the water runs clear. Rinsing might seem minor, but it’s crucial for achieving those separate, fluffy grains.

2. Combine and Boil

Transfer the rinsed rice to a medium pot. Add 2⅞ cups of water and a pinch of salt. Place the pot on the stove over medium-high heat and bring the mixture to a boil. A tight-fitting lid at this stage is key, as it traps the steam and ensures even cooking.

3. Simmer and Cook

Once the water reaches a boil, cover the pot with the lid and reduce the heat to low. Let it simmer gently for 17 minutes. This low heat prevents overcooking and helps preserve the rice's texture. Listen for a steady, gentle simmer; this sound means the rice is cooking just right.

4. Steam the Rice

After 17 minutes, remove the pot from the heat. Keep the lid on, but drape a clean dish towel over the pot before replacing the lid. Let it sit for 10 minutes. This step allows the rice to absorb any remaining moisture, ensuring that each grain is perfectly cooked without becoming mushy. The towel also absorbs excess steam, preventing condensation from dripping back into the rice.

5. Fluff and Serve

Finally, remove the lid and towel. Use a fork to gently fluff the rice, coaxing the grains to separate without clumping. Now your rice is ready to serve, light and fluffy, just as it should be.