Ingredients
1cupwhite rice,or brown rice, or long grain, or more
water
salt
Preparation
Fill a pot with water and add the rice. The rice should be covered by several inches of water by use a 1:4 ratio of rice to water.
Add at least 1 teaspoon of salt per cup of rice. Stir for a few times to make sure the rice and water are mixed.
Bring to a boil over high heat, then reduce to a simmer. Let the water come to a rolling boil, then reduce the heat until it maintains a gentle bubbling simmer.
White rice will cook in roughly 10 to 15 minutes. Stir the rice a few times during cooking.
Taste it toward the end of cooking to test its doneness. It’s ready when tender and no longer crunchy, but still a touch too firm to liking.
Set the strainer over the sink or a large bowl and strain the rice and cooking liquid. Shake the strainer a few times to fully drain the rice.
Immediately after straining, while the rice is still hot and steamy, transfer the rice back to the pot and cover with the lid.
Let stand off the heat for 10 to 15 minutes. The steam from hot rice trapped in the pan will finish cooking the rice and help give it a perfect texture.
Uncover the rice, fluff with a fork, and serve. Enjoy!
