How to Cook Perfect Rice Recipe

4.51 from 693 votes

Discover the secret to cooking the perfect White Rice every time! Say goodbye to mushy grains or hard, uncooked pieces. Master the art of flawless rice with our foolproof rice recipe!

Prep Time5

Cook Time25

Total Time30

Course: Side Dishes

Cuisine: Asian

Diet: Gluten Free, Dairy Free, Vegan, Vegetarian

Servings:

Calories: 259kcal

Author: Linda

Ingredients

1 1/2 c. long-grain white rice jasmine rice, or basmati rice
2 1/4 c. water

Instructions

Measure out 1 ½ cups of uncooked rice and pour it into a medium saucepan with a tight-fitting lid. Go to the sink and run room-temperature water over the rice until it covers the rice by about an inch. Use your fingers to swirl the rice and water in the pan.
Pour the contents of the pot (both rice and water) into a fine mesh strainer to let the water drain off. Return the wet rice to the pan, add room-temperature water where it covers the rice by an inch, swirl again, and drain again. Repeat that process one more time, and you’re good to go.
Once you’ve finished, draining the rice, return the rice to the pot. Then measure 2 ¼ cups of water and add it to the pot. Stir the rice as you add in the water, but do NOT stir it again once you’ve turned the heat on – ever.
Set the pot on your stovetop and turn the burner on to medium heat. Wait patiently as it comes to a boil. Make sure not to turn the heat up to get it to boil faster, as this will make the rice mushy. Once it comes to a boil, keep an eye on it and wait until the water level dips below the level of the rice, showing a few mounds of rice peeking out above the water.
Once the water level dips below the rice, turn the heat down to the lowest setting possible. Lay the kitchen towel over the top of the pot, then put the lid on the pot and ensure the whole thing is as sealed up as it can be. The towel absorbs the condensation coming off the rice as it steams, preventing it from “raining” back down onto the top of the rice, which would make it soggy.
Bring the edges of the towel up and twist around the handle of the lid so they aren’t dangling down near the stove burner or heating element, as you don’t want the towel to catch on fire.
Set a timer for 15 minutes and don’t mess with the towel or the lid.
Once that timer goes off, turn the heat off entirely and let the rice sit for 10 more minutes before taking off the lid and towel.
After 10 minutes, remove the lid and towel and fluff the rice with a fork. Serve hot.

Video

Notes

Storage Info:

Store cooked rice in an airtight container in the refrigerator, where it will stay good for up to 5 days. To freeze it, put the leftover rice in your freezer for up to 2 months. Make sure it's cooled completely before freezing in airtight bags or containers. To reheat, sprinkle some water over the rice to add moisture, then place it in a microwave-safe bowl and cover it. Microwave for 1-2 minutes, or reheat in a saucepan over low heat.

Nutrition