Perfect White Rice
Achieve fluffy, tender, and perfectly separated grains of white rice every time with this foolproof stovetop method.
Ingredients
- •1 cup long-grain white rice (such as Basmati or Jasmine)
- •1.5 cups water
- •1/2 teaspoon kosher salt
- •1 teaspoon neutral oil or pareve margarine
Instructions
- 1
Place the rice in a fine-mesh sieve and rinse under cold running water, tossing gently with your fingers until the water runs clear to remove excess starch.
- 2
Combine the rinsed rice, water, salt, and oil in a medium saucepan with a tight-fitting lid.
- 3
Bring the water to a boil over medium-high heat, then immediately reduce the heat to the lowest possible setting.
- 4
Cover the pot tightly and simmer for 15 to 18 minutes without lifting the lid, allowing the rice to steam.
- 5
Remove the pot from the heat and let it stand, covered, for an additional 5 to 10 minutes to allow the moisture to redistribute.
- 6
Fluff the rice gently with a fork before serving.
💡 Chef tips
- Always rinse your rice until the water is clear; this prevents the grains from becoming gummy or clumpy.
- Avoid the temptation to lift the lid while the rice is simmering, as escaping steam is necessary for even cooking.
- Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days and reheated with a splash of water.
✅ How it should turn out
The finished rice should be light, fluffy, and aromatic, with each grain distinct and tender to the bite.