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Ingredients
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Rice
Method
Rice
- 1
Measure
Measure 2 cups of uncooked rice and 2.5 cups of cold water. Set salt and oil/butter nearby.
- 2
Rinse the rice
Place the rice in a fine-mesh sieve or a medium bowl. Rinse under cold running water, gently swishing with your hand (or pour and drain with fresh water repeatedly) until the rinse water runs mostly clear (about 6–10 rinses). This removes surface starch and prevents gummy rice. Drain well for 1–2 minutes.
- 3
- 4
Bring to a boil
Set the saucepan over high heat and bring to a full, rolling boil uncovered. Keep an eye on it to avoid boil-over.
- 5
Simmer covered
As soon as it reaches a boil, reduce the heat to the lowest setting so the pot is at a gentle simmer. Cover with the tight-fitting lid and cook undisturbed for 15 minutes. Do not lift the lid or stir during this time.
- 6
Steam rest
After 15 minutes, remove the pot from heat but keep it covered. Let the rice steam undisturbed for 10 minutes to finish cooking and to firm up the grains.
- 7
Fluff and serve
Remove the lid. Use a fork or rice paddle to gently fluff the rice, separating the grains. Taste and adjust seasoning if desired. Serve hot.
- 8
Rice cooker variation
If using a rice cooker, place the rinsed rice, 2.5 cups water, salt, and oil/butter into the cooker. Close the lid and start the cooker. When it switches to 'warm', let it rest covered for 10 minutes, then fluff and serve.
