Start with the right rice
This method is for standard long-grain white rice. Brown, sushi, parboiled, and quick-cooking rice need different water ratios and times; follow their package instructions.
Rinse
Rinse 1 cup rice in a fine-mesh sieve under cool water until the runoff is less cloudy. Drain well.
Add water
Put the rice in a small saucepan with 1½ cups water and a pinch of salt. Package guidance takes priority, since varieties and brands differ.
Cook covered
Bring to a boil, then cover with a tight lid and reduce the heat to low. Simmer about 15–18 minutes, until water is absorbed. Avoid repeatedly lifting the lid.
Rest and fluff
Remove from the heat and rest, covered, for 10 minutes. Fluff gently with a fork. If keeping leftovers, divide into shallow containers and refrigerate promptly rather than leaving the pot on the stove.
Your next kitchen exercise
Cook a small batch of long-grain white rice using its package ratio. Record the water quantity, heat setting, and resting time.
