Long-Grain White Rice - Cooks Illustrated

Published May 1, 1996.

For the best rice, use less water, a quick sauté, and a "resting period."

The Problem

This elemental food can be temperamental; it can resist the efforts of the best cooks, turning into a pot of true grit or dissolving into an unpleasant, gummy mess.

The Goal

Few foods are as satisfying as perfectly cooked rice. We wanted to find an easy method for making really great long-grain white rice.

The Solution

We found we best liked the pilaf method for cooking long-grain white rice. Sautéing the rice in oil or butter before covering it with water added a rich dimension of flavor. The water is then brought to a boil before the pan is covered and the heat reduced to let the rice simmer for 15 minutes. It is then removed from the heat and left to rest before serving. With this method, the rice cooked up in tender yet separate grains.

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