Easy White Rice
Fluffy long-grain white rice cooked on the stovetop, with a simple ratio and a rest.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Serves
- 4
- Ingredients
- 3
- Effort
- Easier than easy
Ingredients
- about 300 g (1½ cups) Long-grain white rice, such as jasmine
- 560 ml (2⅓ cups) Water
- ½ tsp Salt
You’ll need: Medium saucepan with lid
Method
Rinse the rice in a sieve under cold running water for about 1 minute, until the water runs mostly clear. Drain well.
Put the rice, water and salt in a medium saucepan with a tight-fitting lid. Bring to the boil over high heat, uncovered, and stir once.
Turn the heat to its lowest setting, cover and cook for 12 minutes. Do not lift the lid.
Take off the heat and leave covered for 10 minutes. The rice finishes cooking in the steam.
Fluff with a fork. It is done when the water is absorbed, the grains are tender and the surface has small steam holes.
Storage
Cool quickly and chill within 1 hour. Keep in the fridge and eat within 1 day. Reheat once, until piping hot all the way through.
