How to Cook Perfect Rice Recipe
User Reviews
4.5
How to Cook Perfect Rice Recipe
Description
This recipe emphasizes rinsing the rice three times with room-temperature water to remove surface starch, which helps prevent clumping during cooking. After draining the rinses, the rice is combined with 2 1/4 cups of water and gently stirred once at the start. Cooking over medium heat is recommended to reach a near boil without rushing the process, ensuring the water absorbs evenly and the rice cooks fully without becoming gummy.
Not stirring after boiling begins maintains separate grains and proper texture. The result is light, fluffy long-grain rice, commonly jasmine or basmati, with a pleasing mouthfeel and neutral flavor that complements a wide variety of cuisines.
The rice can be stored cooled in an airtight container in the refrigerator for up to five days, or frozen for up to two months. Reheating is best with added moisture and gentle heat, either in the microwave covered or in a saucepan over low heat.
Ingredients
- 1 1/2 c. long-grain white rice jasmine rice, or basmati rice
- 2 1/4 c. water
Instructions
- Measure out 1 ½ cups of uncooked rice and pour it into a medium saucepan with a tight-fitting lid. Go to the sink and run room-temperature water over the rice until it covers the rice by about an inch. Use your fingers to swirl the rice and water in the pan.
- Pour the contents of the pot (both rice and water) into a fine mesh strainer to let the water drain off. Return the wet rice to the pan, add room-temperature water where it covers the rice by an inch, swirl again, and drain again. Repeat that process one more time, and you’re good to go.
- Once you’ve finished, draining the rice, return the rice to the pot. Then measure 2 ¼ cups of water and add it to the pot. Stir the rice as you add in the water, but do NOT stir it again once you’ve turned the heat on – ever.
- Set the pot on your stovetop and turn the burner on to medium heat. Wait patiently as it comes to a boil. Make sure not to turn the heat up to get it to boil faster, as this will make the rice mushy. Once it comes to a boil, keep an eye on it and wait until the water level dips below the level of the rice, showing a few mounds of rice peeking out above the water.
- Once the water level dips below the rice, turn the heat down to the lowest setting possible. Lay the kitchen towel over the top of the pot, then put the lid on the pot and ensure the whole thing is as sealed up as it can be. The towel absorbs the condensation coming off the rice as it steams, preventing it from “raining” back down onto the top of the rice, which would make it soggy.
- Bring the edges of the towel up and twist around the handle of the lid so they aren’t dangling down near the stove burner or heating element, as you don’t want the towel to catch on fire.
- Set a timer for 15 minutes and don’t mess with the towel or the lid.
- Once that timer goes off, turn the heat off entirely and let the rice sit for 10 more minutes before taking off the lid and towel.
- After 10 minutes, remove the lid and towel and fluff the rice with a fork. Serve hot.
Notes
- Store cooked rice in an airtight container in the refrigerator for up to 5 days.
- Freeze leftovers for up to 2 months in airtight bags or containers after they cool completely.
- To reheat, sprinkle rice with water, cover, and microwave for 1-2 minutes or warm gently on low heat in a saucepan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 259kcal | 13% |
| Carbohydrates | 57g | 19% |
| Protein | 5g | 10% |
| Fat | 0.5g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 9mg | 0% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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