How to Make White Rice
I share my tips for how to cook white rice so it turns out perfect and fluffy (never soggy!) every time. This method won't let you down!
Prep: 5 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 3 cups cooked
Ingredients
- 2 cups water
- 1 cup white rice long or short grain
- ¼ teaspoon kosher salt optional
- 1 tablespoon unsalted butter optional
- Chopped fresh cilantro parsley or herbs of choice optional
Instructions
- In a medium saucepan, bring the water to a boil over high heat.
- Rinse the rice. Place rice in a fine mesh strainer and rinse under cold water until water runs clear.
- Once the water is boiling, add rice, salt, and butter (if using). Stir to combine.
- Reduce the heat to low and cover. Allow the rice to simmer, adjusting the heat as needed to maintain that simmer, for about 18-20 minutes, or until all the water has been absorbed. Avoid lifting the lid or stirring the rice during this time, as it can disrupt the cooking process.
- Once the rice is fully cooked, remove the saucepan from the heat and let it sit for 5-10 minutes with the lid still on. This will allow the rice to absorb any remaining moisture and become fluffy.
- After 10 minutes, remove the lid and fluff the rice with a fork. Top with herbs as desired.
Notes
- TO STORE: Let the white rice cool before storing in an airtight container. Refrigerate cooked white rice for up to 5 days.
- TO REHEAT: Add the white rice and a small amount of water or broth (or an ice cube!) to a microwave-safe bowl and microwave for 1-2 minutes until reheated.
- TO FREEZE: Spread the white rice on a baking sheet, freezing until solid. Transfer the frozen rice to an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1 cup of cooked riceCalories: 225kcalCarbohydrates: 49gProtein: 4gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gPotassium: 71mgFiber: 1gSugar: 0.1gCalcium: 22mgIron: 0.5mg
