The Perfect Stovetop White Rice

A Love Letter to Simplicity

I know, I know – white rice seems too simple to warrant a full-blown post. But listen, the art of cooking flawless, fluffy rice is underrated, and I’m here to give it the glory it deserves. Think of it as the culinary equivalent of the perfect little black dress: timeless, versatile, and always there when you need it. It’s the kind of rice that hugs your soul and elevates any dish it accompanies, whether it’s a lavish curry or a quick weeknight stir-fry.

What’s more important, leftover rice is the perfect companion to any protein. It can even be the star of the dish (think fried rice). Leftover rice can be used in a multitude of ways. That’s why I always make a little extra than what I need for a dish and store it in my refrigerator.

Step 1: Choosing Your Rice

Now, before we even touch a pot, let’s talk about rice. Long-grain white rice is my go-to. It’s light, it’s fluffy, and the grains stay individual, which is precisely what we want. If you’re feeling fancy, basmati or jasmine will give you that extra aroma and flavor boost, but plain long-grain white rice is classic for a reason.

Step 2: The Golden Ratio

For perfect stovetop rice, the secret is in the water-to-rice ratio. The magic number? 2:1 – that’s two cups of water to one cup of rice. Simple, but oh-so-important. Trust me, this ratio will give you rice that is perfectly tender, but not a soggy mess (we’ve all been there).

Step 3: Rinse, Darling

Take a moment to rinse your rice under cold water. This step is non-negotiable if you want to get rid of that excess starch. The aim here is clear water – you’ll know it’s ready when you can see the grains glistening like little pearls. Rinsing helps the grains stay separate, giving you that lovely fluffy texture we’re after.

Step 4: The Stovetop Technique

Right, now to the good stuff. Here’s what you do:

1. Boil your water – bring it to a good simmer before adding the rice.
2. Add a generous pinch of salt (because flavor, darling!).
3. Add a glug of oil (I always use olive oil).
4. Stir in your rice, then pop the lid on.
5. Reduce the heat to the lowest setting and let it simmer gently. Do not lift that lid. I mean it. Leave the rice alone for 15-18 minutes.

Step 5: The Steamy Finale

Once time is up, remove the pot from the heat and let it sit, still covered, for about 5 minutes. This is when the magic happens. It’s the equivalent of letting a cake cool – this resting time allows the steam to finish off the cooking, making the rice extra tender without overcooking.

Step 6: Fluff, and Serve!

Here’s the part that brings me joy every time: fluffing the rice. Take a fork and gently lift the grains, letting them breathe and separate. It should be light, steamy, and the grains should fall like a cascade of tiny, perfect clouds.

And there you have it – the perfect stovetop white rice. Nothing fancy, just pure, unadulterated simplicity. Whether you’re pairing it with a rich curry, stir-fried veggies, or just some butter and salt (no judgment), this rice will never let you down.

Now, go forth with confidence!

A Note on Storage

Leftover rice should be stored in the refrigerator in an air-tight container for up to three days. Don’t worry. If you’re anything like me, it will be long gone by then. To reheat, simply pop the rice into the microwave for about 2 minutes. If rice seems a little dry, add about a tablespoon of water, stir, and then microwave.

Believe it or not, rice can also be stored in the freezer! Lay your cooked rice out on a baking sheet in a single layer and pop it into the freezer for 4 hours. Once fully frozen, you can transfer to a freezer bag in individual portions to use as needed. To reheat, take your rice out of the freezer and place on a plate. Microwave for 2 minutes. It’s that easy!

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Ingredients

• 1 cup of long-grain, white rice

• 2 cups of water

• 1 teaspoon of kosher salt

• 1 tablespoon of olive oil

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Directions

• In a large bowl in the sink, rinse and drain your rice until the water runs clear.
• Bring 2 cups of water to a boil on the stove.
• Add your rice, salt, and oil to the boiling water. Put an airtight lid on your pot and reduce the heat to low.
• Let simmer for 15-18 minutes or until the rice has fully absorbed the water. Remove your pot from heat and let the rice steam with the lid on for another 5 minutes.
• Fluff, serve, and enjoy!