Cooking Long-Grain Rice
The secret to rice that doesn't stick is removing excess starch before the heat ever touches it. Once the water starts moving, you must step away and let the steam do the heavy lifting.
Rinsing is your most important step
If you skip the rinse, the surface starch turns into glue during the boil. Wash until the water runs clear, not just cloudy.
- fine-mesh sieve
- heavy-bottomed pot with a tight-fitting lid
- fork
What goes in.
- 1 cuplong-grain white rice
- 2 cupswater
- 1/2 tspkosher salt
- 1 tspunsalted butter or neutral oil
Resist the urge to peek
Opening the lid releases the steam pressure required to cook the grains evenly. Trust the timing and keep the lid sealed until the very end.
The method.
Rinse the rice
Place the rice in a fine-mesh sieve under cold running water. Move your hand through the grains until the water dripping out the bottom is completely clear.
Bring to a boil
Combine the rinsed rice, water, salt, and butter in the pot. Bring to a boil over medium-high heat, uncovered.
Simmer
Once boiling, turn the heat to the lowest setting possible. Cover with a tight-fitting lid and cook for exactly 17 minutes.
Rest
Turn off the heat. Keep the lid on and let the pot sit undisturbed for 10 minutes. This allows the moisture to redistribute through the grains.
Fluff
Remove the lid and use a fork to gently lift and separate the grains. Do not use a spoon, as it will crush the softened rice.
Other turns to take.
Aromatic Rice
Add a star anise pod or a strip of lemon zest to the water before bringing it to a boil.
Toasted Rice
Sauté the dry, rinsed rice in the butter for two minutes before adding the water to create a subtle nutty undertone.
When it doesn't go to plan.
If your pot lid is loose, place a clean kitchen towel between the pot and the lid to create a better seal.
Use a pot with a clear glass lid if you are a nervous cook; you can check the water level without breaking the seal.
If the rice is still slightly crunchy after the rest, add a tablespoon of water, cover, and let it sit off the heat for another 5 minutes.
The ones that keep coming up.
Can I use a different ratio of water?
The two-to-one ratio is standard for long-grain. High-starch varieties like jasmine or basmati may require slightly less water, but for standard long-grain, two-to-one is reliable.
How do I know if my rice is cooked through?
The grains should look long, slender, and opaque. If they look white and fluffy but have a raw center, they didn't have enough time to steam.
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