How to cook white rice - easily and perfectly

How to cook white rice - easily and perfectly

from recipetineats.com
1 min
1 minute min

Recipe video above. Use this recipe for short, medium and long grain white rice. See separate recipes for: jasmine, basmati and brown rice.Stovetop yields the best result for perfect, evenly cooked fluffy rice. This is my default, favourite method. Oven is best for large batch as it cooks more evenly than on the stove (we use the oven at RecipeTin Meals). The microwave method is handy to know because it's fastest!DO NOT RINSE your rice, you do not need to rinse for fluffy rice (read in post for more information). Exception: if you are concerned about cleanness (eg purchased from sacks at markets). If you rinse your rice, reduce the water by 2 tablespoons per 1 cup of rice (to account for waterlogged rice) else your rice will be overly soft and a bit mushy.

Ingredients

  • 1 cup white rice – short, medium or long grain, uncooked (Note 1)
  • 1 1/2 cups water
  • 2 cups white rice – short, medium or long grain (Note 1, 2)
  • 3 cups boiling water (Note 3)
  • 1 cup white rice – short, medium or long grain (Note 1)
  • 2 cups boiling water (Note 3)

Directions

  1. 1

    Before you start:

  2. 2

    Check rice type: This recipe is for the following white rice types: long grain, medium grain, short grain (excluding sushi rice). See separate recipes for: basmati, jasmin and brown rice.

  3. 3

    DO NOT RINSE your rice (read intro above for why).

  4. 4

    Stovetop (my default):

  5. 5

    Bring to simmer – Place water and rice in a large saucepan over medium high heat. Once the entire surface of the water is bubbling gently(and it gets a bit foamy, see video), turn heat down to low and cover with lid.

  6. 6

    Cook 13 minutes – Cook for 13 minutes. Do not stir, do not remove lid. Water should now all be absorbed – tilt to check.

  7. 7

    Rest – Remove from stove, still with lid, and leave for 10 minutes.

  8. 8

    Fluff – Remove lid, fluff with rice paddle or fork, and serve!

  9. 9

    Oven:

  10. 10

    Preheat oven to 200°C/390°F (180°C fan forced).

  11. 11

    Pot – Use a small casserole pot about 24cm/10" wide with a lid. (Note 4)

  12. 12

    Bake 35 minutes – Place boiling water and rice in pot, cover with lid and bake for 35 minutes.

  13. 13

    Rest & fluff – Remove from oven, and leave for 10 minutes with the lid still on. Remove lid, fluff with rice paddle or fork, and serve! (Makes 6 cups)

  14. 14

    Microwave:

  15. 15

    Place rice and boiling water in tall microwave proof container (Note 5).

  16. 16

    Microwave on high for 12 minutes with NO LID (1100 – 1200W microwaves).

  17. 17

    Rest & fluff – Remove, cover with lid, leave for 10 minutes. Remove lid, fluff with rice paddle or fork, and serve!