Description
Make perfect rice, every time!
Ingredients
Scale
- 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, use a fork to gently stir the rice with a fork to dislodge any rice starting to stick to the bottom, and cover it with a tight fitting 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 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 cups plus 2 Tablespoons water.
Keywords: rice, side dish