The reliable stovetop method: the right water ratio, no peeking, and a rest off the heat for separate, fluffy grains every time. serves: 4
Ingredients
1 cups long-grain white rice (such as basmati)
1.5 cups water
1/2 teaspoons salt
1 teaspoons butter or oil (optional)
Steps 1
Rinse the rice: Put 1 cups long-grain white rice (such as basmati) in a sieve and rinse under cold water until the water runs mostly clear, about 30 seconds. This washes off surface starch so the grains stay separate rather than gluey.
Step 2
Combine and boil: Add the rinsed rice to a saucepan with 1.5 cups water, 0.5 teaspoons salt, and 1 teaspoons butter or oil (optional). Give it one gentle stir, then bring to a boil over medium-high heat.
Step 3
Cover and simmer: As soon as it boils, turn the heat to low, put the lid on, and simmer gently for 15 minutes. Do not lift the lid and do not stir, as both let steam escape and make the rice gummy.
Step 4
Rest off the heat: Take the pan off the heat, keep the lid on, and let it sit undisturbed for 10 minutes. This is the secret step, letting the moisture settle evenly through the grains.
step 5
Fluff and serve: Take off the lid and fluff gently with a fork to separate the grains. Serve straight away.
Extra Tips:
Water ratio: this uses 1.5 cups water per cup of white rice. The key
rules are no peeking and no stirring while it cooks, and always rest it
off the heat before fluffing. For brown rice, use 2 cups water per cup
of rice and simmer 40 to 45 minutes, then rest as above.