Description
A simple and foolproof method for cooking perfect white rice every time, with fluffy and separate grains.
Ingredients
Units
Scale
- 1 cup white rice (long-grain or medium-grain)
- 2 cups water
- 1/2 teaspoon salt (optional)
- 1 teaspoon butter or oil (optional)
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, combine the rinsed rice, water, salt, and butter or oil (if using).
- Bring to a boil over medium-high heat.
- Once it reaches a boil, reduce the heat to low, cover with a tight-fitting lid, and simmer for 18–20 minutes without lifting the lid.
- Remove the saucepan from the heat and let it sit, covered, for 5 minutes.
- Fluff the rice gently with a fork before serving.
Notes
- Use a heavy-bottomed pot to avoid burning the rice.
- Do not lift the lid during cooking; the steam is essential.
- For softer rice, add 1/4 cup more water.
Nutrition
- Serving Size: 1/2 cup cooked rice
- Calories: 103
- Sugar: 0g
- Sodium: 1mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.3g
- Protein: 2g
- Cholesterol: 0mg
