Plain white rice sounds like nothing to teach, but I gummed up more pots of it than I want to admit before I got the hang of it. It is the quiet workhorse under so many dinners, soaking up curry, sitting beside beans, catching the sauce from a stir-fry.

Once I learned to leave it alone, low heat, a tight lid, and no peeking, it came out light and fluffy instead of a sticky clump. Now it is the one thing I never have to think about at dinner.

This is the simple, no-fail way I make it, the base that lets the rest of the meal shine.

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Why You’ll Love This White Rice

Light, fluffy grains instead of a sticky clump.
A no-fail method with just rice, water, and salt.
Works as the base for almost any dinner.
Nearly hands-off once the lid goes on.

Ingredients for White Rice

1 cup long-grain white rice
2 cups water
1/2 teaspoon salt
1 teaspoon butter (optional)

How to Make White Rice

If you like, rinse the rice in a strainer under cold water until the water runs clear. This washes off extra starch and keeps the grains separate.
Combine the rice, water, and salt in a saucepan.
Bring it to a boil over high heat.
As soon as it boils, turn the heat to low and cover with a tight lid.
Let it simmer, covered, for 18 minutes. Do not lift the lid and do not stir, which would make the rice gummy.
Turn off the heat and let it sit, still covered, for 10 minutes. This lets the grains finish absorbing the water.
Fluff it with a fork and serve.

Tips

The 2 to 1 ratio of water to rice is a reliable starting point. For firmer, fluffier grains, use 1 1/2 cups water and rinse the rice first.
Do not lift the lid while it cooks. The trapped steam is what cooks the rice evenly.
If the rice is mushy, you used too much water or stirred it. Stick to the ratio and leave it alone.
The 10 minute rest off the heat is what makes it fluffy, so do not skip it.

Frequently Asked Questions

My rice came out crunchy. What happened? It ran out of water too soon, often from too high a heat. Add a splash of hot water, cover, and cook a few minutes more.

Does this work for brown rice? Brown rice needs more water and longer time, usually about 2 1/4 cups water and 45 minutes.

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