Perfect White Rice
Learn the foolproof method to achieve fluffy, separate, and tender grains of white rice every single time.
Ingredients
- •1 cup long-grain white rice (200g)
- •1.5 cups water (350ml)
- •1 tbsp unsalted butter (15g)
- •0.5 tsp salt
Instructions
- 1
Place the white rice in a fine-mesh strainer and rinse it thoroughly under cold running water until the water runs completely clear to remove excess starch.
- 2
Combine the rinsed rice, water, butter, and salt in a medium saucepan with a tight-fitting lid.
- 3
Place the saucepan over medium-high heat and bring the water to a vigorous boil.
- 4
Once boiling, immediately reduce the heat to the lowest setting possible and cover the saucepan tightly with the lid.
- 5
Simmer undisturbed for 15 minutes to allow the rice to absorb all the liquid and steam through.
- 6
Remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes to finish setting.
- 7
Remove the lid and gently fluff the rice with a fork before serving.
💡 Chef tips
- Do not lift the lid or stir the rice while it is simmering, as this releases essential steam and can make the rice gummy.
- For extra flavor, you can substitute the water with an equal amount of chicken or vegetable broth.
- Store leftover cooked rice in an airtight container in the refrigerator for up to 4 days.
✅ How it should turn out
The finished rice should be fragrant, light, and fluffy with individual grains that are tender and separate without being sticky.