Name: Fluffy White Rice
Total time: 45 min
Ingredients: 2 teaspoons unsalted butter , vegetable or olive oil; 1 cup long grain white rice (not converted); 1 1/2 cups water; 1/2 teaspoon table salt

Why This Recipe Works

Our best long-grain white rice recipe employed the pilaf method. We found that sautéing the rice in oil or butter before covering it with water added a rich dimension of flavor. The water was then brought to a boil before the pan was covered and the heat reduced to let the rice simmer for 15 minutes. After a brief rest off the heat, the rice was fluffy and ready to serve, with tender yet separate grains.

Before You Begin

This recipe is designed for one cup of raw rice in a tight-lidded pot. As you cook more rice, you should reduce the proportion of water. With two cups of rice, you can get these results with two and one-half to two and three-quarters cups of water. But it is very hard to get a reliable result with less than a cup of rice, so do not halve this recipe

Instructions

Heat oil in medium saucepan over medium heat. Add rice; cook, stirring constantly, for 1 to 3 minutes, depending on desired amount of nutty flavor. Add water and salt; bring to boil, swirling pot to blend ingredients.

Reduce heat to low, cover with tight lid lined with a towel, and cook until liquid is absorbed, about 15 minute

Turn off heat; let rice stand on burner, still covered, to finish cooking, about 15 minutes longer. Fluff with fork and serve.