white rice

Ingredients

• 1 cup long-grain white rice
• 2 cups water
• 1/2 teaspoon salt

Instructions

1. Rinse the rice in a fine-mesh sieve under cold running water until the water runs clear. This removes excess starch.
2. Combine the rinsed rice, water, and salt in a medium saucepan.
3. Bring the mixture to a boil over high heat.
4. Once boiling, reduce the heat to low, cover the saucepan tightly with a lid.
5. Simmer for 18-20 minutes without lifting the lid.
6. After 18-20 minutes, turn off the heat and let the rice steam, covered, for another 10 minutes. Do not lift the lid during this time.
7. Fluff the rice with a fork before serving.

Notes

• Using a heavy-bottomed saucepan helps distribute heat evenly.
• For a creamier rice, add 1 tablespoon of butter or oil after cooking.
• Storing: Leftover cooked rice should be stored in an airtight container at room temperature for up to 4 days. Reheat thoroughly before serving.
• To prevent sticking, use a rice cooker following the manufacturer's instructions.