Name: Everyday White Rice
Total time: 40 min
Ingredients: 2 cups long-grain white rice; 3 cups water; 1/2 teaspoon salt (optional)

Why This Recipe Works

For something so seemingly simple, perfectly cooked rice can be awfully elusive. We wanted a recipe that removed the guesswork and made it foolproof. For everyday eating, we like steamed long-grain white rice that's light and perfectly tender throughout yet clumps together slightly for easy eating. We found that rinsing off the excess starch before cooking was key to our desired finished texture. Using 2 cups of raw rice to 3 cups of water gave us just enough liquid to cook the rice through without leaving it wet. Two finishing tricks guaranteed success: letting the rice sit, still covered, off the heat for 10 minutes so any extra moisture was absorbed and, finally, gently fluffing the rice to break up any big masses.

Before You Begin

It's important to rinse the rice before cooking it to remove excess starch from the grains. Omit the salt if you're serving this rice with a salty dish such as a stir-fry.

Instructions

Place rice in fine-mesh strainer and rinse under running water until water running through rice is almost clear, about 1½ minutes, agitating rice with your hand every so often.

Combine rice, water, and salt, if using, in large saucepan and bring to simmer over high heat. Stir rice with rubber spatula, dislodging any rice that sticks to bottom of saucepan.

Cover, reduce heat to low, and cook for 20 minutes. (Steam should steadily emit from sides of saucepan. If water bubbles out from under lid, reduce heat slightly.)

Remove from heat; do not uncover. Let stand, covered, for 10 minutes. Gently fluff rice with fork. Serve.

to double this recipe

Increase rice to 4 cups and water to 6 cups. In step 2, use Dutch oven instead of large saucepan. After rice comes to simmer, cover pot, transfer to middle rack of 350-degree oven, and bake for 20 minutes. Remove from oven and continue with step 4.