Name: Fluffy White Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cups Long-grain white rice (such as Jasmine or Basmati); 3 cups Cold water; 1 teaspoon Kosher salt; 1 tablespoon Unsalted butter or olive oil (optional)

"Elevate your meals with perfectly cooked white rice that is tender, light, and never mushy. This foolproof stovetop method ensures individual grains that separate beautifully, making it the ultimate foundation for your favorite international dishes."

1 Ingredients

Qty	Item
2 cups 370 g	Long-grain white rice (such as Jasmine or Basmati)
3 cups 710 ml	Cold water
1 teaspoon 6 g	Kosher salt
1 tablespoon 14 g	Unsalted butter or olive oil (optional)

2 Instructions

Step 1. Rinse the rice: Place the rice in a fine-mesh strainer and rinse thoroughly under cold running water for about 1-2 minutes, or until the water runs clear. This removes excess surface starch that causes stickiness.

Step 2. Combine ingredients: In a medium-sized heavy-bottomed saucepan, combine the rinsed rice, water, salt, and butter or oil (if using).

Step 3. Bring to a boil: Place the pot over medium-high heat and bring the water to a vigorous boil.

Step 4. Simmer: Once boiling, stir once to ensure no grains are sticking to the bottom. Immediately reduce the heat to the lowest possible setting and cover the pot with a tight-fitting lid.

Step 5. Cook: Simmer undisturbed for 15 to 18 minutes. Do not lift the lid during this time.

Step 6. Steam: Remove the pot from the heat and let it sit, still covered, for 10 minutes. This resting period allows the moisture to redistribute evenly throughout the grains.

Step 7. Fluff and serve: Remove the lid and gently fluff the rice with a fork to release any remaining steam. Serve immediately.

·
Always rinse your rice until the water is no longer cloudy to ensure distinct, non-clumping grains.
·
A tight-fitting lid is essential to trap steam; if your lid is loose, place a clean kitchen towel between the pot and the lid.
·
Resist the urge to peek! Opening the lid lets out the steam required to cook the rice evenly.
·
For extra flavor, substitute the water with vegetable or chicken broth.

? Frequently Asked Questions

Why is my rice always mushy?

Mushy rice is usually the result of using too much water or failing to rinse the rice before cooking. Ensure you use the 1:1.5 ratio for long-grain rice.

Can I use this method for brown rice?

No, brown rice requires significantly more water and a much longer cooking time (usually 45-50 minutes) because the bran layer is still intact.

How do I store and reheat leftover rice?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave with a splash of water and a cover to restore moisture.

Why do you add fat (butter/oil) to the rice?

Adding a small amount of fat helps coat the individual grains, further preventing them from sticking together and adding a subtle richness.

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