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Ingredients
- 2 cups long-grain white rice (such as jasmine or basmati)
- 3 cups water
- 1/2 teaspoon salt (optional)
Before you start
Equipment You'll Need
- Medium saucepan with tight-fitting lid
- Fine-mesh strainer
- Fork for fluffing
- Measuring cups
Safety Tips & Important Notes
Follow these for best results and safety.
- The golden ratio for white rice is typically 1 part rice to 1.5 parts water, though this can vary slightly by rice variety.
- Resist the urge to lift the lid during cooking as this releases essential steam.
- If rice is too firm after cooking, add 2-3 tablespoons of water, cover, and steam for 5 more minutes.
- For rice cooker method: use the same rice-to-water ratio and follow your appliance instructions.
Instructions
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Rinse the rice in a fine-mesh strainer under cold running water, swirling gently with your hand, until the water runs clear (about 1-2 minutes). This removes excess starch and prevents gummy rice.
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Place the rinsed rice in a medium saucepan with a tight-fitting lid.
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Add the water and salt (if using) to the saucepan with the rice.
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Bring the water to a boil over high heat, uncovered.
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Once boiling, immediately reduce the heat to the lowest setting, cover the pot with the lid, and simmer for 15-18 minutes without lifting the lid.
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After the cooking time, remove the pot from heat and let it sit, still covered, for 5 minutes to allow the rice to steam and finish absorbing moisture.
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Remove the lid, fluff the rice gently with a fork to separate the grains, and serve immediately.
Chef's notes
Leftover rice can be stored in an airtight container in the refrigerator for up to 5 days.
Cold leftover rice is perfect for fried rice dishes.
Different rice varieties may require slight adjustments to water ratios: brown rice needs more water and longer cooking time, while sushi rice uses a 1:1.25 ratio.
For extra flavor, replace water with chicken or vegetable broth, or add a bay leaf or knob of butter to the cooking water.
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