Long-Grain White Rice Varieties 1 cup rice : 1½ cups water
Why it works
The first boil gets the cooking water hot enough to begin rapidly hydrating the grain.
Lowering the heat afterward is important. You don't need an aggressive boil to gelatinize rice. You need sustained heat, available water and time.
Keeping the lid closed also keeps more steam inside the pot, where it can continue transferring heat and moisture into the rice instead of escaping into your kitchen.
Once the heat is turned off, the rice isn't quite finished.
The covered rest allows moisture to redistribute through the grain before you fluff it.
Boil. Lower. Cover. Rest.
That's the stovetop rhythm.
How to cook
Rinse the rice 2–3 times in cool water and drain well.
Add rice and measured water to a small saucepan.
Bring to a gentle boil.
As soon as it boils, cover tightly and reduce the heat to its lowest setting.
Cook for the time recommended for your rice variety.
Turn off the heat and leave the pot covered for 10 minutes.
