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Basic White Rice

This recipe details a simple yet precise method for preparing perfectly fluffy white long-grain rice. By emphasizing proper rinsing and specific cooking and resting times, it ensures separate, tender grains, making it an ideal foundational side dish for a variety of cuisines and meals.
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Total Time 35 minutes
Servings: 3 people
Course: lunch/dinner
Cuisine: American
Calories: 2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup 200g long-grain rice, such as jasmine or Carolina rice (see note)
  • 1 cup 240ml water, plus more for rinsing rice

Equipment

  • 1 Medium saucepan with a tight-fitting lid A heavy-bottomed pot ensures even heat distribution.
  • 1 Fine-Mesh Sieve Essential for proper rinsing to remove excess starch.
  • 1 Measuring Cup For accurate liquid and grain measurements.
  • 1 Wooden Spoon or Fork For gently fluffing the rice without crushing grains.

Method
 

  1. Place the long-grain rice in a fine-mesh sieve and rinse thoroughly under cold running water, gently agitating the grains, until the water runs completely clear. This removes excess starch.
  2. Transfer the rinsed rice to a medium saucepan with a heavy bottom and a tight-fitting lid.
  3. Add 1 cup (240ml) of fresh water to the saucepan. (Optional: A pinch of salt can be added for seasoning.)
  4. Bring the water and rice to a rolling boil over medium-high heat, leaving the saucepan uncovered.
  5. Once boiling, immediately reduce the heat to the lowest possible setting, cover the saucepan tightly with the lid, and let it simmer undisturbed for 18 minutes. Do not lift the lid.
  6. After 18 minutes, remove the saucepan from the heat, keeping the lid on, and let the rice rest for an additional 10 minutes. This resting period allows the steam to redistribute and finish cooking the grains evenly.
  7. Remove the lid and gently fluff the cooked rice with a fork or wooden spoon to separate the grains.
  8. Serve immediately as a versatile accompaniment to any meal.

Notes

1. Rinsing the rice thoroughly under cold water until it runs clear is paramount. This removes excess starch, preventing stickiness and promoting individual, fluffy grains. 2. A tight-fitting lid is crucial; do not lift it during the simmering process, as this releases vital steam necessary for cooking the rice evenly. 3. After cooking, allowing the rice to rest off the heat for 10 minutes helps steam redistribute, resulting in a more tender and perfectly textured grain. 4. For enhanced flavor, consider adding a small pinch of salt or a teaspoon of neutral oil or butter to the cooking water.