White Rice
- Cook
- 57 min
2 cups plain white rice
2 ⅛ cups (504 ml / 17 fl oz) water
Rinse rice in a fine-mesh strainer over a large bowl until the water runs clear. Drain well. Transfer the rice to the pot and add 1.05 cups of water per cup of rice. Cover and let soak for at least 30 minutes.
Cook over medium heat and bring to a boil, about 7 minutes, or until steam starts escaping vigorously from under the lid.
Reduce to very low heat and simmer for 10 minutes, then turn off the heat. Let the rice steam, covered, in residual heat for 10 minutes.
Loosen the cooked rice by cutting it into quarters and folding each quarter using a rice spatula before serving.
Freezing is the best way to store leftover rice without deteriorating its flavor and texture. Wrap the leftover rice in microwave-safe plastic wrap while it is still warm to prevent moisture loss. The flavor will continue to deteriorate even if wrapped, so be sure to freeze as soon as it cools.
When ready to eat, defrost the frozen rice in a microwave for about 2–3 minutes, keeping the wrap on during defrosting. A steamer can also be used for defrosting.
The recommended rice-to-water ratio is 1 cup of rice to 1.05 cups of water.
To make scorched rice, turn the heat back up to medium heat instead of turning it off and cook until the rice starts crackling.
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