Buzz
Cooking white rice on the stove-top may seem simple, but it can be tricky. Rice can easily burn, stick, or turn out overly sticky. This straightforward recipe ensures perfect rice each time. The secret is to lower the heat when the rice simmers; too high of a temperature will cause the water to evaporate too quickly, potentially burning the rice. Another important tip is to avoid lifting the lid during cooking. Doing so lets steam escape, affecting the rice's texture and making it more soupy.
Should You Rinse Rice?
Rinsing long grain white rice before cooking is entirely up to you. Washing it removes excess starch from the grains, leading to a fluffier, less sticky result. However, if you don't mind a bit of stickiness or clumping, you can skip the rinsing process.
To rinse the rice, place it in a fine-mesh strainer and run cool water over it. Gently stir the rice with your fingers, rinsing until the water becomes clear.
Ingredients List
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1 cup long-grain white rice
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Kosher salt
Instructions
Mix the ingredients and bring to a boil:
In a medium-sized saucepan with a snug-fitting lid, combine the rice, 1½ cups of water, and ½ teaspoon of salt. Bring the mixture to a boil, but do not cover the pan yet. Once boiling, stir the rice once, cover the pan, and reduce the heat to low.
Allow it to simmer:
Let it simmer for 18 minutes. (Avoid lifting the lid or stirring!) Once done, remove from the heat and let it sit, covered, for 5 minutes. Afterward, fluff the rice with a fork and serve.
For a burst of flavor, replace the water with an equal amount of chicken or vegetable broth while cooking the rice.
Pairings for White Rice
Once you've cooked a pot of fluffy white rice, serve it alongside baked chicken, beef stew, curry, fish, or plant-based proteins like tofu. It's also perfect for assembling rice bowls, complementing a stir-fry, or transforming into fried rice.
How to Store Leftover Rice
Allow leftover rice to cool to room temperature for about 30 minutes, then transfer it to an airtight storage container or a zip-top bag. Store it in the refrigerator for up to 5 days, or freeze it for up to 3 months. To reheat, you can either thaw the rice or add it straight from the freezer to a hot pan, such as for fried rice.
Recipes Using Long-Grain White Rice
- Mexican Red Rice
- Ginger Stir-Fry Beef with Green Beans
- Slow Cooker Birria Bowls
- Tofu Fried Rice
- Broiled Salmon on Rice with Broccoli
- Chicken, Rice, and Vegetable Soup
- Turkey and Rice Meatballs
- Khichdi
- Curry Powder Shrimp and Rice
- Cuban Black Beans and Rice
Frequently Asked Questions
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What is long-grain white rice?
Long-grain white rice has a long, slim shape, and is more elongated than wide. It’s favored for its light, fluffy texture, and grains that don’t stick together. There are several varieties of long-grain white rice as well.
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Is long-grain white rice jasmine or basmati?
Both jasmine and basmati are types of long-grain white rice, and both should be rinsed before cooking. Jasmine rice offers a slightly sweet, floral flavor and is known for its soft, sticky texture. Basmati rice, in contrast, has a nutty taste and a fluffier consistency.
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What is the water-to-rice ratio for long-grain rice?
Our preferred water-to-rice ratio is 1.5 parts water to 1 part rice. If you prefer a fluffier rice with less chewiness, use 2 parts water to 1 part rice.
