Perfect Fluffy White Rice
A simple, foolproof method for cooking long-grain white rice that yields light, fluffy, and separate grains every single time. This foundational technique works for basmati, jasmine, and standard long-grain rice.
Equipment
- Medium saucepan (2-3 quart) with tight-fitting lid
- Fine mesh sieve
- Fork for fluffing
Ingredients
- 1 cup Long-grain white rice Basmati or jasmine rice work beautifully
- 1 3/4 cups Water For basmati, use 1 1/2 cups
- 1/2 tsp Fine sea salt Optional, but enhances flavor
Instructions
- Rinse the rice in a fine-mesh sieve under cold running water until the water runs mostly clear, about 1-2 minutes. This removes excess surface starch for less sticky rice.
- Combine the rinsed rice, water, and salt (if using) in a medium saucepan with a tight-fitting lid. Bring to a boil over high heat, uncovered.
- Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot tightly and let it simmer undisturbed for 15 minutes. Do not lift the lid.
- After 15 minutes, remove the pot from the heat. Keep it covered and let the rice steam for an additional 5-10 minutes. This final steam is crucial for perfect texture.
- Uncover the pot. Fluff the rice gently with a fork to separate the grains. Serve immediately.
Notes
Chef's Tips:
• The type of rice dictates the water ratio. Long-grain typically uses 1:1.75 rice to water; basmati uses 1:1.5.
• Resist the urge to lift the lid while the rice is cooking. You'll release essential steam.
• For extra flavor, cook the rice in broth instead of water.
Food Safety:
• Cooked rice should be cooled quickly and refrigerated within 2 hours.
• Do not leave cooked rice at room temperature for extended periods.