Perfectly Fluffy White Rice

Perfectly Fluffy White Rice

Light, tender grains that separate easily, made with a simple rinse-and-simmer method.

Total 35 min Makes 4 servings Calories 190/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This foolproof method relies on rinsing away excess starch, a precise water ratio, and a gentle steam to produce fluffy, non-sticky white rice every time. It pairs well with virtually any main dish, from stir-fries to braises, and forms the base for countless meals across many cuisines. A short resting period after cooking locks in the texture before fluffing with a fork.

Ingredients

  • 1 1/2 cups long-grain white rice
  • 2 1/4 cups water
  • 1/2 teaspoon salt
  • 1 teaspoon unsalted butter or neutral oil

Method

  1. Place the rice in a fine-mesh strainer and rinse under cold running water, swirling with your fingers, until the water runs mostly clear.

  2. Drain the rice well and add it to a 6-quart saucepan with the water, salt, and butter.

  3. Bring the mixture to a boil over medium-high heat, uncovered.

  4. Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer without stirring or lifting the lid.

  5. Remove the saucepan from the heat and let the rice stand, covered, to finish steaming.

  6. Uncover and fluff the rice gently with a fork before serving.

Rate this recipe

★ 3.9 (1)

Perfectly Fluffy White Rice

This foolproof method relies on rinsing away excess starch, a precise water ratio, and a gentle steam to produce fluffy, non-sticky white rice every time. It pairs well with virtually any main dish, from stir-fries to braises, and forms the base for countless meals across many cuisines. A short resting period after cooking locks in the texture before fluffing with a fork.

35 min 4 servings 190 cal

Ingredients

  • 1 1/2 cups long-grain white rice
  • 2 1/4 cups water
  • 1/2 teaspoon salt
  • 1 teaspoon unsalted butter or neutral oil

Method

  1. 1

    Place the rice in a fine-mesh strainer and rinse under cold running water, swirling with your fingers, until the water runs mostly clear.

  2. 2

    Drain the rice well and add it to a 6-quart saucepan with the water, salt, and butter.

  3. 3

    Bring the mixture to a boil over medium-high heat, uncovered.

  4. 4

    Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer without stirring or lifting the lid.

  5. 5

    Remove the saucepan from the heat and let the rice stand, covered, to finish steaming.

  6. 6

    Uncover and fluff the rice gently with a fork before serving.