How to cook white rice
Follow these step-by-step instructions to cook white rice (plain, long grain, basmati, jasmine, etc.) using the absorption method:
- Put 185g of rice and 350ml of water in a small (one-litre) saucepan with a tight-fitting lid.
- Bring the water to the boil over high heat. Steam should be coming out from under the lid; keep the pot covered and don't peek under the lid. (For beginning rice cooks, a glass lid is a big help.)
- Once it boils, reduce the heat to the lowest setting and set a timer for 20 minutes. Don't lift the lid at all during the 20 minutes, otherwise the steam will escape. The rice grains swell as they absorb the water. If the temperature is too high, the bottom of the pan can scorch while the top rice is still undercooked.
- When the timer rings, remove the pan from the heat. Let the rice sit, covered, for an additional 5 minutes (still no peeking under the lid!).
- Remove the lid and fluff the rice with a fork to separate the grains. You can serve the rice immediately, or put the lid back on to keep it warm while you finish cooking the rest of your meal.
To chill rice for a salad or fried rice, spread it out on a baking tray or any flat tray to cool quickly in the fridge.