Fluffy Stovetop White Rice
In short: A foolproof stovetop method for tender, separate grains of long-grain white rice: rinse, simmer covered, then rest off the heat. It takes about 20 min in total and makes 4 servings.
- Prep
- 5 min
- Cook
- 15 min
- Resting
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 300 kcal
Good rice is mostly about three things: rinsing away the loose starch, using the right amount of water and leaving the pan alone while it steams. This is the plain method that works for jasmine, basmati and most long-grain rice, with no rice cooker needed. It gives tender, separate grains that suit curries, stir-fries, stews and grain bowls. Keep to the resting time at the end, because that is what makes the rice fluffy.
Instructions
- Put the rice in a bowl and cover it with cold water. Swirl with your hand, then pour off the cloudy water. Repeat 3 or 4 times until the water is almost clear, then drain well in a sieve.
- Put the rice in a medium saucepan with a tight-fitting lid. Add the water, salt and oil.
- Bring to a boil over high heat, uncovered, and stir once.
- As soon as it boils, turn the heat to the lowest setting, cover with the lid and cook for 12 minutes without lifting the lid.
- Take the pan off the heat and keep the lid on for another 10 minutes so the rice finishes steaming.
- Fluff the rice gently with a fork, lifting from the bottom, and serve hot.
Tips
- Use a pan of the right size. A 2-liter (2 quart) saucepan suits this amount, because a very wide pan makes thin layers that cook unevenly.
- Replace the water with vegetable stock for more flavor, or add a bay leaf or a few cardamom pods to the pot. Brown rice needs 1 part rice to 2 parts water and about 40 minutes.
Questions and answers
Do I really need to rinse rice?
Rinsing removes surface starch, which is what makes rice clump or turn gluey. It is worth doing for fluffy, separate grains, though risotto and sushi rice are the exceptions.
What is the ratio of water to rice?
For long-grain white rice, use about 1 part rice to 1 1/2 parts water by volume. Use a little less water if you want firmer grains, for example for fried rice.
How do I store and reheat cooked rice safely?
Cool it within an hour, keep it in a covered container in the fridge and eat it within 2 days. Reheat until steaming hot all the way through, and only once.
How long does it take to make Fluffy Stovetop White Rice?
About 20 min in total: 5 min of preparation and 15 min of cooking.
How many calories are in Fluffy Stovetop White Rice?
About 300 kcal per serving, with 5 g of protein, 60 g of carbohydrates and 4 g of fat. These values are estimates.
Nutrition per serving
| Calories | 300 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 60 g |
| Fat | 4 g |
| Fiber | 1 g |
| Sugar | 0 g |
| Sodium | 290 mg |
Estimated values, calculated from the ingredients.
