Good rice comes down to the right ratio of water and a gentle simmer under a closed lid. This guide covers the whole method, from choosing the rice to fluffing it at the end.
1. Choose the right rice
Long grain white rice cooks up light and separate; short grain brown rice is nuttier and chewier. Basmati, jasmine, and wild rice all work with the same basic method.
2. Rinse the rice
Rinse the rice in a fine mesh strainer under cold running water until the water runs clear. This removes excess starch and keeps the grains from clumping.
3. Measure the rice and water
The general rule is 1 part rice to 2 parts water. One cup of rice takes two cups of water.
4. Bring the water to a boil
Combine the rice and water in a pot and bring to a boil over high heat, then reduce to a gentle simmer on low.
5. Cover the pot and cook the rice
Cover with a lid and cook for the recommended time for your type of rice; most take about 15-20 minutes.
6. Fluff the rice
Off the heat, let the rice sit covered for another 5-10 minutes to steam; this makes it fluffier. Then fluff gently with a fork to separate the grains.
7. Serve the rice
Serve right away, or refrigerate for later. Eat it plain or season it however you like.