25 minutes
A simple and foolproof method to cook perfectly fluffy plain rice using the absorption technique.
Short-grain Rice, Rinsed and drained
cups
cups
1. Rinse the Rice
First, rinse the short-grain rice thoroughly under cold water. Use a strainer to wash away excess starch until the water runs clear. Once rinsed, allow the rice to drain completely.
2. Boil the Water
Next, transfer the drained rice into a heavy saucepan. Add exactly 1 cup and 2 tablespoons of cold water to the rice in the saucepan. Place the saucepan over medium-high heat and bring the water to a boil.
3. Simmer the Rice
As soon as the water starts boiling, cover the saucepan with a lid and reduce the heat to low. Let the rice simmer gently for 15 minutes. This low heat ensures the rice absorbs the water evenly without burning. You’ll know it’s ready when all the water is absorbed.
4. Rest the Rice
After the cooking time is up, turn off the heat but keep the saucepan covered. Let the rice rest for an additional 10 minutes. This resting period allows the rice to finish cooking in its own steam, resulting in perfectly fluffy grains.
5. Fluff and Serve
Finally, uncover the saucepan and use a fork or a spatula to fluff the rice gently. Serve the rice warm as a side dish or the base for your favorite main course.
Different rice varieties have different starch content and cooking times. Long-grain rice like basmati or jasmine is ideal for fluffy textures.
The water-to-rice ratio is crucial and may vary by rice type, altitude, or cookware. Observe and adjust to find what works best.
Allow for 15-18 minutes of simmering for most long-grain white rice, then let it sit off the heat, covered, for an additional 5-10 minutes.
Rinsing rice removes excess starch that can cause it to become gummy or overly sticky, improving texture and preventing clumping.
Gently fluff the rice with a fork to separate the grains before serving, avoiding spoons or aggressive stirring that can make the rice clump together.
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