Basic White Rice
Serves 8 (Makes about 6 cups) TIME 45 minutes
WHY THIS RECIPE WORKS
We found that rinsing the rice under cold running water flushes away excess starch, resulting in a white rice recipe with distinct, separate grains that don’t clump together.
INGREDIENTS
2 cups long grain white rice
1 tablespoon unsalted butter or vegetable oil
3 cups water (or broth)
1 teaspoon table salt
INSTRUCTIONS
- Place rice in colander or fine-mesh strainer and rinse under cold running water until water runs clear. Place colander over bowl and set aside.
- Heat butter or oil in large saucepan over medium heat. Add rice and cook, stirring constantly, until grains become chalky and opaque, 1 to 3 minutes. Add water and salt, increase heat to high and bring to boil, swirling the pot to blend ingredients. Reduce heat to low, cover, and simmer until all liquid is absorbed, 18 to 20 minutes. Off heat, remove lid and place kitchen towel folded in half over saucepan; replace lid. Let stand 10 to 15 minutes; fluff with fork and serve.
This makes quite a bit of rice. To cut in half use 1 cup of rice and 1¾ cups of water or broth. Remember, each cup of rice will adsorb 1 cup of water and ¾ cup of water is for evaporation. So, 4 cups of rice would use 4 3/4 cups of water and so on.
Rules for Cooking Rice
If you have trouble achieving perfectly cooked long-grain or basmati rice, try these tips.
For drier, fluffier long-grain or basmati rice, follow these suggestions.
RINSE IT: Rinsing raw grains removes surface starch that will otherwise absorb water during cooking, causing grains to stick.
GRAB A TOWEL: Once the rice is cooked, cover the pan with a clean kitchen towel, replace the lid, and allow the rice to sit off heat for 10 minutes. The towel will soak up steam and prevent stickiness.
