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Cooking rice on the stove might seem simple, but getting that perfect fluffy texture can be elusive. This tried-and-true method guarantees perfectly cooked white rice every single time. No more guessing games; you’ll get it right every time.
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- Cuisine: Global
- Prep Time: 2 minutes
- Cook Time: 25 minutes
- Total Time: 27 minutes
- Servings: 4
Why You’ll Love This Recipe
- Effortless: Minimal ingredients and straightforward steps.
- Consistent Results: No more undercooked or mushy rice.
- Adaptable: Suitable for any cooked rice dish like fried rice or pilaf.
- Budget-Friendly: Uses simple, everyday ingredients.
Ingredients
- 2 cups water: Essential for cooking the rice; adjust for altitude differences if necessary.
- ½ teaspoon salt: Enhances flavor, but can be reduced or adjusted to taste.
- 1 tablespoon butter or oil (optional): Adds richness and prevents sticking; use olive oil if desired.
- 1 cup long-grain white rice: The star of the dish; yields fluffy, separate grains. Jasmine or basmati can be used as alternatives.
How to Make It
Step 1: Boil the Water
Begin by bringing 2 cups of water to a rolling boil in a medium-sized saucepan. Adding salt and butter at this stage allows them to dissolve evenly, infusing the water, and thus the rice, with flavor.
Step 2: Cook the Rice
Once the water is boiling, stir in the rice and bring the water back to a light simmer. This ensures that the rice cooks uniformly. Lower the heat to maintain a gentle simmer, and cover with a lid to trap steam, which is crucial for even cooking. Peek after a few minutes to ensure the heat is right—too high, and the water will evaporate too quickly.
Step 3: Check and Finish
After 17 minutes, check if the rice is tender and whether the liquid is absorbed. Depending on the quantity, this might take up to 25 minutes. Turn off the heat and let the rice sit for a couple of minutes, covered, to absorb any remaining moisture. Fluff with a fork to separate the grains, and let it sit briefly to evaporate any excess steam.
Recipe FAQs
What type of rice works best with this method?
This method is ideal for long-grain white rice, but you can adapt it for basmati or jasmine by adjusting water and cooking time slightly to avoid mushiness.
How can I adjust this recipe for brown rice?
Brown rice requires more water and a longer cooking time. Generally, use 2¼ cups water per cup of brown rice and simmer for about 40-45 minutes.
Why is my rice always mushy?
If your rice is mushy, you might be using too much water or cooking it for too long. Ensure you’re measuring the rice and water accurately and using the right heat to maintain a gentle simmer.
