Basic Stovetop Rice
- Yield 3 servings
Karsten Moran for The New York Times
Ingredients
- 1 cup rice (long-grain or medium-grain, like basmati or jasmine; short-grain, like sushi rice; or brown rice)
Preparation
- Pour rice into a bowl, and fill it with cold water. Swirl the grains, using your fingers. Tip out any starchy water, and repeat until water runs almost clear.
- Combine rice and water in a pot: For most long-grain and medium-grain rice, pair 1 cup rice and 1 1/3 cups water. For short-grain rice, use 1 cup rice and 1 cup water. For most brown rice, combine 1 cup rice and 1 3/4 cups water. The rice and water should not come more than halfway up the sides of your pot; the mixture will double in volume as it cooks.
- Bring water to a hard boil over medium-high heat. The water's entire surface should break with big, constant bubbles. As soon as water is boiling, give it a vigorous stir with a spatula or wooden spoon, making sure to scrape at any grains at the bottom of the pot. Cover it with a lid and turn the heat to low.
- Cook long-grain and medium-grain rice for 15 minutes; short-grain varieties for 20 minutes; and brown rice for 30 minutes.
- When allotted time has passed, or when you hear a change in sound – if you listen closely, you’ll notice the sounds will slowly change from a bubbly simmer to a steamy sort of flutter – turn off heat and let rice rest for about 10 to 15 minutes before serving.
Tip
- To cook in an oven, bring rice to a boil on the stovetop, stir, cover and put it in a 350-degree oven to cook through (about 17 minutes for most white rice). Rest it covered at room temperature, for 10 minutes. To cook in a multicooker, rinse rice and pressure cook on high (about 3 minutes for short-grain rice; 8 minutes for long-grain rice; 22 minutes for brown rice). Open cooker after it’s depressurized naturally, then loosely cover the pot with a dish towel and plate and let it rest for 10 minutes.