Ingredients
Rice
- 1 cup long-grain white rice about 180 g; not instant, parboiled or brown rice
- 1.5 cups water minus 2 tablespoons for the rinsed rice
- 0.25 teaspoon fine salt optional
Equipment
- 2- to 3-quart saucepan with fitted lid
- Fine-mesh sieve
- Measuring cups and spoons
- Fork
Instructions
Simmer and rest
- Put the rice in a fine-mesh sieve, rinse under cool running water and drain thoroughly. If your enriched rice package says not to rinse, follow its water ratio and instructions instead.
- Put the rinsed, drained rice in a 2- to 3-quart saucepan with 1 1/2 cups water minus 2 tablespoons and the optional salt. Bring to a boil over medium-high heat.
- Reduce the heat to the lowest setting, cover tightly and simmer for 13–15 minutes without stirring or lifting the lid. Check that the water has been absorbed and the grains are tender. If dry but still firm, add a small splash of hot water, cover and cook gently a few minutes longer.
- Take the pot off the heat and leave covered for 10 minutes. Lift and separate the grains with a fork, then serve. Makes approximately 3 cups cooked rice.
Video
Notes
Cool leftover rice quickly in shallow containers, ideally within one hour, refrigerate and use within 24 hours. Reheat once until steaming hot throughout. Follow the specific rice package if its directions differ. Related technique video by RecipeTin Eats, originally uploaded October 6, 2019. The video’s main method uses unrinsed rice; this card rinses and drains rice and reduces the water by 2 tablespoons. Follow package instructions for enriched rice labeled not to rinse.