Basic White Rice

Published January 1, 2010. From Cook's Illustrated.

Why this recipe works:

We found that rinsing the rice under cold running water flushes away excess starch, resulting in a white rice recipe with distinct, separate grains that don’t clump together.

We found that rinsing the rice under cold running water flushes away excess starch, resulting in a white rice recipe with distinct, separate grains that don’t clump together.

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Makes about 6 cups

Ingredients

  • 2 cups long grain white rice
  • 1 tablespoon unsalted butter or vegetable oil
  • 3 cups water
  • 1 teaspoon table salt

Instructions

  1. 1. Place rice in colander or fine-mesh strainer and rinse under cold running water until water runs clear. Place colander over bowl and set aside.

    2. Heat butter or oil in large saucepan over medium heat. Add rice and cook, stirring constantly, until grains become chalky and opaque, 1 to 3 minutes. Add water and salt, increase heat to high and bring to boil, swirling the pot to blend ingredients. Reduce heat to low, cover, and simmer until all liquid is absorbed, 18 to 20 minutes. Off heat, remove lid and place kitchen towel folded in half over saucepan; replace lid. Let stand 10 to 15 minutes; fluff with fork and serve.

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