Description
Make perfect rice, every time!
Ingredients
You will need:
2 cups long grain white rice (Medium grain, thai jasmine, Indian or California Basmati)
2 cups water
Instructions
- Put the rice in a bowl (I use the pot it will be cooking in) and rinse it a couple of times under running water to remove any excess starch.
- Then put the rice and the water in a heavy duty saucepan. If you have time, let the rice sit 15-30 mins to let it start absorbing the water, which will help it cook more evenly.
- Bring the pot to a simmer over medium high heat. Then lower the heat to medium low, stir the rice with a fork to dislodge any rice starting to stick to the bottom, and cover it with a lid. Cook for 10 minutes, until the water disappears, the steam starts to create little holes on the surface of the rice, and the rice starts to puff up.
- Then lower the heat to low, stir the rice once more, and cook the rice covered for another 7-8 mins. Check the rice. The rice grains should look shiny and will have lost their chalky dull look.
- Try a small taste. If the rice is done, let it sit covered for another 5 mins. But if it still has a bit of a core, add 2 more tablespoons of water and cook for 5 extra minutes on low.
- Fluff the rice after resting with a fork. Serve hot.
Notes
*This recipe can be used for Japanese short grain rice. However, increase the water to 2 1/4 cups.
Keywords: rice long-grain basmati jasmine