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Meal Instructions
Specimen #0130·BOILING·Dead Simple

How to Cook Perfect White Rice on the Stove

Foolproof 2:1 water-to-rice ratio, a tight-lidded saucepan, no peeking, and an 18-minute steam for fluffy separate grains every time.

Cook temp
LOW SIMMER
Total time
20m
REST
5m
Serves
3
PREP
2m
Ingredients
1 cup Long-Grain White Rice — such as jasmine or basmati
2 cups Water — cold from the tap
1/2 tsp Kosher Salt
1 tsp Unsalted Butter — optional, for gloss and flavor
Equipment
Saucepan with Tight-Fitting Lid
Fork
DirectionsGet to the point
1Rinse 1 cup long-grain white rice under cold water until it runs clear.
2Combine rice, 2 cups water, 1/2 tsp salt, and 1 tsp butter in a saucepan.
3Bring to a full boil, drop to lowest simmer, cover tight, cook 18 minutes untouched.
4Rest lidded off heat 5 more minutes, then fluff with a fork before serving.
Dad pro tip

The 2:1 ratio only works if your lid actually seals. If yours rattles, weight it down with a clean cast iron skillet or wrap the lid in a kitchen towel to trap escaping steam — the towel trick also absorbs condensation that would otherwise drip back and make the top layer mushy.

Kid adjustment

Stir in an extra pat of butter and a pinch of sugar after fluffing for a mild, buttery side that kids will actually eat.

Reheat

Sprinkle 1 tbsp water over 1 cup cold rice, cover, and microwave 60 seconds — the water re-steams the grains back to fresh texture.

BASIS: Tested with 1 cup long-grain white rice and 2 cups cold water in a 2-quart heavy-bottomed saucepan with a tight-fitting glass lid over a gas burner.205 kcal · 4g protein · 45g carbs · 1g fat
USDA FoodData Central #169756
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