- 3
4.7/5
(16 Votes)
Ingredients
- 1 cup long-grain white rice (not parboiled, converted, or quick-cooking)
- 1-1/4 cups of water
- 1/2 tsp salt
Preparation
Step 1
Combine rice, salt, and 1 1/4 cups water in a 2–3-qt. heavy saucepan. Swirl pan to combine—do not stir.
Bring rice-and-water mixture to a boil. Cover pot with a tight-fitting lid and reduce heat to low, aiming for the barest simmer. Cook, without uncover-ing pot, for 18 minutes.
Remove pan from heat. Uncover; place a kitchen towel over pan to keep moisture from dripping onto rice. Cover tightly with lid. Let rice stand, covered, for 12 minutes to firm up.
Remove lid and fluff cooked rice with a fork, then serve immediately or chill. This separated rice is just right for use in grain salads.