96% would make again
Getting fluffy, fully-cooked white rice without burning the bottom isn’t hard, but there are a few steps to make the process a little easier. You’ll always want to rinse white rice in a sieve until the water is clear to remove excess starch that can make the rice gummy and unevenly cooked. You should also let the rice steam for five minutes before you fluff with a fork, so that the rice doesn’t dry out or get clumpy. Enjoy your now-perfect rice!
August 24, 2020
for 4 servings
- 1 cup long grain rice (200 g)
- 1 ¾ cups water (420 mL)
- 1 pinch salt
- Calories 190
- Fat 0g
- Carbs 40g
- Fiber 0g
- Sugar 0g
- Protein 4g
Estimated values based on one serving size.
- Rinse the rice in a sieve three times, or until the water runs clear.
- Add the water and salt to a saucepan and bring to a boil over high heat.
- Add the rice and stir, letting the water come to a boil again.
- Place the lid on the saucepan and lower the heat to a simmer. Simmer for 18 minutes.
- Turn off the heat and let the rice steam for 5 minutes.
- Fluff the rice with a fork.