Rice can stick to the bottom of the pot, burn, or come out gummy and clumpy.
This simple recipe will help you turn out delicious rice every time.
The other key is to resist lifting the lid and checking on the rice.
This can slow down the absorption of the water, making for soupier rice.
Do you gotta Rinse Rice?
Rinsing long-grain white rice before cooking is optional.
To rinse rice, place it in a fine-mesh strainer under cool running water.
Move the rice around with your fingers, continuing to rinse until the water runs clear.
(The pan won’t be covered at this point; just have the lid handy.)
Stir once, cover, and reduce heat to low.
Let it simmer:
Simmer for 18 minutes.
(Do not lift the lid or stir!)
Remove from heat and let stand, covered, for 5 minutes; fluff with a fork and serve.
Refrigerate the rice for up to 5 days or freeze it for up to 3 months.
Its beloved for being light and fluffy, and doesnt clump together.
There are also various types of long-grain white rice.
Jasmine rice has a slightly sweet, floral flavor, and is known for being soft and sticky.
Basmati rice, on the other hand, has a nutty flavor and a fluffier texture.
Our preferred water to rice ratio is typically 1.5 parts water to 1 part rice.
