- Rinse the rice in water to get rid of excess starch.
- For every cup of rice, add 1 1/2 cups water.
- Bring the rice to boil, uncovered, at medium heat.
- As soon as it boils, give it a stir, and turn the heat down to medium low.
- Place the lid on the pot, keeping it tilted to allow steam to escape.
- When you can see holes or “craters” in the rice, put the lid on tight.
- Turn the heat to low.
- Simmer for another 15 minutes.
- Fluff up rice and serve.
- For best results, use long grain rice.
- For a bit of variety, try one of the scented rices, such as jasmine. The amount of the water required and the cooking time will be less than for other types of long grain rice.
- If you still need a bit of help, here are easy step by step photo instructions on how to cook rice.
- Putting just a pinch of salt in while waiting for the boil gives more depth to the flavor.
Mardy Pune sent me this alternate version-
I never wash the rice before cooking it.
My method for long grain rice (makes three cups):
-1 cup of rice
-3 cups of cold water
- Bring the water to the boil in a large pot
- Add a pinch of salt
- Add rice and bring the pot back to the boil, turn the heat down until you can see the rice moving but the water is not boiling hard out.
- Stand by the pot, whistling a tune stirring the rice occasionally.
- Boil the kettle.
- After about 15 minutes taste the rice, when the hardness of the rice is how you like it remove from the heat and drain.
- Place the rice in a strainer and pour the boiling water from the kettle through the rice, when the water runs clear serve it up and chow down.