Perfect Stovetop White Rice
Fluffy, separate grains of long-grain white rice every time: rinse, measure, simmer covered, then rest. No rice cooker needed.
- Servings
- 4
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
Ingredients
Equipment
- Medium saucepan with a tight-fitting lid
- Fine sieve
Instructions
Rinse the rice in the sieve under cold running water, swishing it with your hand, until the water runs mostly clear, about 1 minute. Drain well.
Put the rice, water, salt and butter or oil in the saucepan and bring to a boil over high heat.
Stir once, cover tightly, turn the heat to its lowest setting and cook without lifting the lid for 18 minutes.
Take the pan off the heat and let it stand, still covered, for 10 minutes. Fluff with a fork and serve.
Notes
- The rest off the heat finishes cooking the top layer and firms up the grains, so don’t skip it.
- Brown rice needs more water (about 2½ cups per 1½ cups rice) and about 45 minutes.
My notes
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Nutrition estimate
- Calories
- 255
- Protein
- 5 g
- Carbs
- 56 g
- Fat
- 0 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
