Ingredients
- 1 cup rice
- 1/2 teaspoon kosher salt
- 1 tablespoon unsalted butter or oil, optional
Preparation
Step 1
Long-grain white rice:
Rinse the rice until the water runs clear. This removes dusty starch that can lead to gummy grains.
Bring 1 1/2 cups water to a boil.
Add the rice, salt, and butter (if using) and stir.
Bring back to a gentle simmer, then cover, reduce heat to low, and cook until the water is absorbed, 18 to 20 minutes.
Remove from the heat and let the rice rest, covered, for 10 minutes. Remove the lid, fluff with a fork, and serve.
Long-grain brown rice (cook like pasta):
Rinse the rice.
Bring 8 cups of water to a boil, covered, in a 4-quart pot over high heat.
Stir in the rice and boil, uncovered, for 33 to 35 minutes or until tender but still slightly chewy.
Turn off the heat, and drain rice in a fine-mesh strainer. Return the rice to the pot off the heat, cover, and steam for 10 minutes.
Add the salt and butter or oil, if using, fluff with a fork, and serve.
Basmati or Jasmine Rice:
Pour the rice into a fine-mesh strainer and rinse under running water until the water runs clear.
Bring water to a boil in a small pot or electric kettle. Use 2 cups water per 1 cup basmati rice and 1 1/2 cups water per 1 cup jasmine rice.
In a separate 2-quart pot, heat the butter or oil over medium-high heat until shimmering. Add the rice and salt, stirring until excess water from rinsing evaporates and to coat in the butter. Sauté, stirring constantly, until a starchy film develops on the bottom of the pan and the rice smells slightly toasted, 2 minutes.
Carefully pour in the boiling water, reduce heat to low, cover, and cook until the water is completely absorbed, 18 minutes.
Rest the rice off the heat for 10 minutes and then fluff