Cooking Long-Grain White Rice
Good rice shouldn't be a gamble. Once you master the relationship between the surface starch and the steaming time, you get a clean, separate grain every time without needing a machine.
Control the starch
The cloudy water coming off your dry rice is glue waiting to happen. Rinse until the water is transparent to ensure the grains don't stick together during cooking.
- Fine-mesh sieve
- Heavy-bottomed saucepan with a tight-fitting lid
- Fork
What goes in.
- 1 cuplong-grain white rice
- 1.5 cupswater
- 0.5 tspfine sea salt
Don't peek
The moment you lift the lid, you lose the pressure and moisture needed to finish the rice. If the pot is off the heat, let it sit sealed for at least ten minutes to settle.
The method.
Rinse the grains
Place rice in a fine-mesh sieve. Run cold water over it, tossing with your fingers until the water streaming out the bottom is completely clear.
Combine and boil
Add rice, water, and salt to the saucepan. Turn the heat to high. Bring to a boil just long enough to see bubbles breaking the surface, about 2-3 minutes.
Simmer
Turn the heat to the lowest possible setting. Cover with the lid. Cook for 15 minutes without touching it.
Steam and rest
Remove the pot from the burner. Leave the lid on and let it sit for 10 minutes. This allows the moisture to redistribute evenly.
Fluff
Remove the lid and use a fork to gently rake through the rice to separate the grains.
Other turns to take.
Toasted Rice
Before adding water, add a teaspoon of oil to the pot and sauté the rinsed rice over medium heat until it smells like toasted nuts.
Infused Rice
Replace the water with an equal amount of chicken or vegetable stock and add a bay leaf to the pot before covering.
When it doesn't go to plan.
If you live at a high altitude, you may need an extra quarter-cup of water as steam escapes faster.
Do not use a spoon to stir the rice once it is simmering; it breaks the grains and releases excess starch.
If the bottom of the pot smells like it is toasting, your low heat is still too high.
The ones that keep coming up.
How do I know if my rice is cooked through?
When you fluff it with a fork, the grain should be soft all the way through with no hard, white center point.
What if my rice is too wet?
You likely used too much water or the lid wasn't tight enough. Spread the rice on a flat tray to let the surface moisture evaporate for a few minutes.
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