Servings 3 cups
Ingredients
- 1 cup long-grain white rice
- 1 1/2 cups water, broth or other liquid
Instructions
- Add the rice to a sieve then rinse it repeatedly under cold water until the water runs clear.
- Add the rice to a medium stock pot (with a lid) set over medium-high heat then add the water and 1/2 teaspoon kosher salt and stir to combine.
- Wrap a towel securely around the lid.
- Bring the mixture to a boil then cover it with the lid and reduce the heat to low.
- Cook the rice (covered) until the liquid has absorbed and the rice is tender, 15 to 20 minutes.
- Remove the lid then fluff the rice with a fork and serve.
Notes
- Liquid options: Water works great, but feel free to swap in chicken stock, vegetable stock, or coconut milk for extra flavor.
- Butter add-in: For richer rice, stir in 1–2 tablespoons unsalted butter after cooking, just before fluffing.
- To rinse or not to rinse: I include rinsing instructions for those who prefer it, but I personally never rinse my rice—and it still turns out fluffy every time.
- Rice-to-liquid ratio: I use a 1:1.5 ratio (1 cup rice to 1½ cups liquid). You can use up to 2 cups liquid if you prefer softer rice.
- The finger method: I rarely measure liquid. Add the rice to the pot, then add enough liquid so that the rice is covered by 1 inch (I stick my finger in the pot to gauge how much liquid there is).
- Storage: Let the rice cool completely, then store it in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water and warm gently in the microwave or on the stovetop, covered, until heated through. Rice can also be frozen for up to 3 months.
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