Ingredients
Method
- Start by rinsing the rice in a fine mesh sieve under cool water until the water runs clear. Transfer the rinsed rice to a medium saucepan.
- Add 4 cups of water, using the same measuring cup you used for the rice to maintain the correct ratio. Stir in the oil and salt.
- Turn the heat to low and let the rice simmer gently until most of the water has been absorbed. Give it a quick stir, then cover the pot with a lid and let it steam for about 10 minutes on very low heat.
- After 10 minutes, remove the lid, fluff the rice with a fork or spoon, and serve warm. Enjoy!
Nutrition
Notes
Cooked white rice will keep well in the refrigerator for about four to five days as long as it’s stored in an airtight container. To reheat, warm it gently on the stovetop or microwave it covered so the steam brings it back to life. You can also freeze rice in portions for up to three months, which makes meal prep even easier.
Troubleshooting Common Mistakes When Making Long Grain White Rice
- Rice is mushy: Mushy rice means you added too much water or you stirred the rice too much during the cooking process. Make sure to use the same measuring cup for the water that you used for the rice to keep the water to rice ratio accurate. And if you rinsed the rice right in the pot, you likely had extra water in the pot before cooking. Reduce the amount of water you add by about ¼ cup of water.
- Rice is crunchy: This means you didn’t add enough water or it wasn’t steamed long enough at the end. Resist the urge to take the lid off while the rice is steaming at the end. Also, make sure you keep the heat low so that the water doesn’t evaporate before it has had a chance to steam the rice.
- Rice stuck to the bottom: Sometimes people love this. They want a little crunchy rice at the bottom of the pot! But if you don’t want that, then make sure to keep the heat low, and take the rice off the heat after those 10 minute of steaming at low heat.