Ingredients
For about 3 cups cooked rice
- 1 cup regular long-grain white rice not instant, parboiled, or short-grain
- 2 cups water plus 2 tablespoons hot water only if needed for firm rice
- 1/4 tsp kosher salt
Equipment
- 2-quart saucepan with tight-fitting lid
- Measuring cup and teaspoon
- Fork
Instructions
Simmer and rest
- Combine the measured rice, water, and salt in a 2-quart saucepan.
- Bring to a boil over medium-high heat. Stir once, then cover with a tight-fitting lid and reduce the heat to low.
- Cook 18 to 20 minutes, keeping the lid on, until the water is absorbed and the grains are tender. If the rice still has a hard center, add 2 tablespoons hot water, cover, and cook 2 to 4 minutes longer.
- Remove the pan from the heat and leave covered for 10 minutes.
- Lift the lid carefully, allowing steam to escape away from you. Fluff gently with a fork and serve warm.
Notes
Estimated US dollar cost basis: dry rice $0.40, salt about $0.01, water negligible; about $0.41, rounded to $1. Prices vary.
Check the package first: rice type and brand can need a different water ratio. This base is for regular long-grain white rice. Follow the package's rinsing advice, especially for enriched rice; the measured method does not require rinsing.
Refrigerate extra cooked rice promptly in shallow containers, within 2 hours, and use within 3 days. Reheat to 165°F (74°C). Do not leave cooked rice standing at room temperature for hours.
