The Perfect Pot Of Rice: Perfect And Delicious

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Aproximate 3 cups White rice with short, medium, or long grains, but NOT parboiled, converted, or quick-cooked.

In a fine-mesh sieve, thoroughly rinse 1 cup of long-grain white rice until the water is clear. Alternately, you can rinse the rice in a bowl or pot with several changes of cold water, carefully drenching it between rinses, but we believe the fine-mesh sieve method is the least irksome.

Gently stir everything together. Bring to a boil, cover tightly with a lid, and lower heat to low, aiming for the smallest flame. For 18 minutes, cook the rice without disturbing it—that means don't lift the lid!

Take the pan off the heat. Wait until ready to use or for at least 15 minutes. Before serving, remove the lid and fluff the cooked rice with a fork.

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The Perfect Pot Of Rice: Perfect And Delicious

Aproximate 3 cups White rice with short, medium, or long grains, but NOT parboiled, converted, or quick-cooked.

Ingredients

In a fine-mesh sieve, thoroughly rinse 1 cup of long-grain white rice until the water is clear. Alternately, you can rinse the rice in a bowl or pot with several changes of cold water, carefully drenching it between rinses, but we believe the fine-mesh sieve method is the least irksome.

Preparation

Gently stir everything together. Bring to a boil, cover tightly with a lid, and lower heat to low, aiming for the smallest flame. For 18 minutes, cook the rice without disturbing it—that means don't lift the lid!

Preparation

Take the pan off the heat. Wait until ready to use or for at least 15 minutes. Before serving, remove the lid and fluff the cooked rice with a fork.

Preparation

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