Basic White Rice
It may seem odd to include a recipe such as basic rice, but our family has actually spent years perfecting it. You can get it wrong too easily: soft and mushy or overly firm and tough. Rice preparation has many styles, depending on one’s culture or usage. Our method is fast and reliable, a great method for the everyday cook. And it freezes well, too.
- 2 cups favorite long-grain white rice
- 1 1/2 teaspoons coarse salt
- 3 cups water
- Place the rice and salt in a medium saucepan. Add the water and briefly stir just to distribute evenly. Don’t over-stir or you will release the starches and have gummy rice.
- Bring to a rolling boil over high heat. Reduce the heat to the lowest possible temperature and cover the pot. Let the rice steam for at least 20 minutes, until it has absorbed all the water. It’ll be fine if left a little longer, but avoid burning the bottom of the pan. Let the rice sit, covered, off the heat until ready to serve (up to 30 minutes). Fluff with a fork and serve.