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Ingredients
- 1 cup long grain white rice (such as jasmine or basmati)
- 1.5 cups water
- 1/2 teaspoon salt (optional)
- 1 tablespoon butter or oil (optional)
Before you start
Equipment You'll Need
- Medium saucepan with tight-fitting lid
- Fine-mesh strainer
- Measuring cups
- Fork for fluffing
Safety Tips & Important Notes
Follow these for best results and safety.
- Never lift the lid while the rice is cooking, as this releases essential steam needed for proper cooking.
- The 1:1.5 ratio works best for long grain varieties like jasmine and basmati; short grain rice may need different ratios.
- If rice is still slightly firm after standing time, replace lid and let sit for 2-3 more minutes off heat.
- For extra flavor, replace water with chicken or vegetable broth.
- Rinsing is crucial for fluffy, separate grains; don't skip this step.
Instructions
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Rinse the rice in a fine-mesh strainer under cold running water for 30-60 seconds, swirling gently, until the water runs mostly clear. This removes excess starch and prevents clumping.
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Place the rinsed rice in a medium saucepan with a tight-fitting lid.
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Add 1.5 cups of water to the rice. Add salt and butter or oil if using.
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Place the saucepan over high heat and bring to a full boil, uncovered. You should see vigorous bubbling.
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Once boiling, immediately reduce heat to the lowest setting and cover tightly with the lid.
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Simmer for exactly 15 minutes without lifting the lid. Do not stir or peek during this time.
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After 15 minutes, remove the pot from heat and let it stand, still covered, for 5 minutes. This allows the rice to steam and finish cooking.
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Remove the lid and fluff the rice gently with a fork, working from the edges to the center, to separate the grains.
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Serve immediately while hot and fluffy.
Chef's notes
Cooked rice can be stored in an airtight container in the refrigerator for up to 5 days.
To reheat, sprinkle with a tablespoon of water and microwave covered, or steam in a covered pan.
This recipe scales easily: use the same 1:1.5 ratio for any amount of rice.
Day-old refrigerated rice is ideal for making fried rice as the grains are even firmer and more separate.
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