White Rice

Prep Time: 1 hr
Cook Time: 13 mins
Serves 1+

Sometimes the simplest kitchen staples are actually some of the most difficult foods to cook. A prime example is white rice.

While it is true that pretty much every home cook can make a pot of rice, getting that light and fluffy texture always seems to be a challenge. There are probably as many ways to cook rice as there are cooks in the world. This is simply my technique, and it creates a great texture and isn’t too laborious.

Let me note that this recipe is specifically for white long grain rice varieties, such as Thai jasmine or basmati. I would suggest trying out a few different brands to find one you like. If you live near an asian or middle eastern market they usually carry the best rice, and you can buy them in bulk.

Basic Ingredients

• 1 cup white long grain rice, (such as Thai jasmine or basmati)
• 1 cup water
• Salt, (to taste)

*Use a 1:1 rice to water ratio when adjusting the serving size*

Optional Ingredients

• Butter
• Olive Oil
• Sesame Oil
• Bay Leaves
• Cumin Seeds
• Caraway Seeds
• Cardamom Pods
• Dried Peppers
• Sesame Seeds
• Fresh Herbs

Instructions

• An essential step to really good texture is to rinse your rice. Put the rice into a mesh sieve and then run under cold water for 2-3 minutes or until the water starts to run clear. Stir the rice around and squeeze between your fingers to help release the starch.
• Then, place the whole sieve, including the rice, upright into a bowl (I usually just use the saucepan I am going to cook the rice in) and fill with enough cold water to cover the rice. Let the rice soak for 30-60 minutes. *You can skip this step but use a 1:1.5 rice to water ratio instead of 1:1 and add 2 minutes to your cook time*
• After the soak, add the rice and an equal amount of water to a saucepan and bring to a boil. If you are adding any optional flavors, do so at this point.
• As soon as the water starts to boil, add a generous pinch of salt and give the rice a good stir to prevent it from sticking to the bottom of the pan. Turn down the heat to your lowest setting, cover the saucepan, and let it cook for 8 minutes. Do not uncover.
• After 8 minutes, turn off the heat and bring the saucepan over to the sink and carefully drain any leftover water from the pan by cracking the cover slightly. Then, shake the pan gently to fluff the rice and let sit covered for another 5 minutes.
• Uncover, gently shake the pan again to fluff the rice, and scoop.