Perfect White Rice
Achieve fluffy, perfectly tender white rice every single time with this foolproof absorption method.
Ingredients
- •2 cups long-grain white rice (400g)
- •3.5 cups water (840ml)
- •1 tablespoon olive oil or vegetable oil (15ml)
- •1 teaspoon salt (6g)
Instructions
- 1
Place the long-grain white rice in a fine-mesh strainer and rinse it thoroughly under cold running water until the water runs completely clear, which removes excess starch and prevents stickiness.
- 2
Combine the rinsed rice, water, oil, and salt in a medium saucepan with a tight-fitting lid and stir gently.
- 3
Bring the mixture to a rolling boil over medium-high heat, uncovered.
- 4
Once boiling, reduce the heat to the lowest possible setting, cover the saucepan tightly with the lid to trap the steam, and let it simmer undisturbed for 18 minutes.
- 5
Remove the saucepan from the heat and let it sit, still covered, for 10 minutes to allow the steam to finish cooking the rice and firm up the grains.
- 6
Remove the lid and use a fork to gently fluff the rice 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.
- You can substitute the water with vegetable broth or chicken broth for an extra layer of savory flavor.
- Store leftover cooked rice in an airtight container in the refrigerator for up to 4 days and reheat with a splash of water.
✅ How it should turn out
The finished rice should be light, fluffy, and separate with individual grains that are tender yet distinct, smelling fresh and tasting clean with just a touch of salt.