Description
This simple stovetop rice recipe yields perfectly fluffy long grain white rice, ideal as a versatile side dish. Using jasmine rice for its fragrant aroma, the method involves rinsing, simmering with salt and optional butter, and resting to achieve light, separate grains.
Ingredients
Scale
Rice and Seasoning
- 1 cup long grain white rice (we used Jasmine rice)
- 1/2 tsp sea salt
Liquids and Fat
- 2 cups water (preferably filtered)
- 1 Tbsp unsalted butter (optional, or added to taste)
Instructions
- Prepare Rice: Rinse your rice if desired and drain well to remove excess starch. Place the rinsed rice in a medium saucepan along with 1/2 teaspoon sea salt and 1 tablespoon of unsalted butter if you choose to use it. This step helps season and flavor the rice before cooking.
- Boil Water: Add 2 cups of water to the saucepan and heat over medium heat, bringing the mixture to a rolling boil uncovered. This ensures the rice begins cooking evenly and the water is at the proper temperature for absorption.
- Simmer Covered: Once boiling, reduce the heat to low to maintain a gentle simmer. Cover the pan with a tight-fitting lid and cook the rice for 18 minutes. During this time, you should hear faint simmering and hissing sounds indicating gentle steam cooking.
- Rest and Fluff: After 18 minutes, remove the pan from heat but keep the lid on. Let the rice rest for 5 to 10 minutes to allow steam to finish cooking the grains gently. Then, uncover and fluff the rice with a fork before serving hot.
Notes
- Rinsing the rice helps remove excess starch, resulting in fluffier grains, but can be skipped if preferred.
- Using filtered water improves the taste and purity of the cooked rice.
- The optional butter adds richness and a subtle flavor to the rice.
- Do not lift the lid during cooking to maintain steam and proper texture.
- Resting the rice after cooking is crucial for fluffy, separate grains.
