I get the best results with long-grain jasmine or basmati rice, but any long-grain rice works well with this method. If you use a medium-grain, short-grain or brown rice, your cooking time will vary.
Prep Time: 2 minutes
Cook Time: 14 minutes
Total Time: 16 minutes
Yield: 4 servings
- 1 cup long-grain jasmine, basmati or other white rice
- 1-1/2 cups water
- 1/2 tsp. butter
- 1/2 tsp. kosher salt
- Place rice in a sieve and wash until the water runs clear.
- Transfer rice to a 3-quart saucepan. Add water, butter and salt. Cover, and bring to a boil over high heat. If using an electric stove, set an empty burner (not the one you are using to boil the rice) to medium-low. You're doing this because you want to have the burner at the right temperature for the rice when you are ready. If using a gas stove, continue with step 3.
- If using a gas stove, as soon as rice boils, reduce heat to medium-low. If using an electric stove, transfer pot to the medium-low burner, and turn off the high burner.
- Let rice simmer on medium-low until all the liquid is absorbed, about 12-14 minutes.
- Remove from heat. Let rice rest, covered, 5-15 minutes. Remove cover and fluff with a fork.
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