Description
This classic stovetop rice recipe guides you through cooking perfectly fluffy white rice using simple ingredients and straightforward steps. Suitable for sushi, short, medium, or long grain rice, this method delivers light, tender rice infused with optional garlic flavor. Ideal as a side dish or base for various meals.
Ingredients
Scale
Ingredients
- 1 cup white rice (sushi, short, medium, or long grain)
- 1 and 1/2 cups water
- 1 tablespoon butter or oil
- 3/4 teaspoon kosher salt or sea salt (use 1/4 teaspoon table salt)
- 1 clove garlic (optional, minced)
Instructions
- Add Ingredients: Combine 1 cup of dry rice, 1 and 1/2 cups water, 1 tablespoon butter or oil, and 3/4 teaspoon kosher salt in a medium saucepan. Add minced garlic if desired to enhance flavor.
- Boil: Place a lid on the saucepan and turn heat to HIGH. Monitor closely until the mixture reaches a boil, taking care to prevent boil-over.
- Simmer: Once boiling steam escapes under the lid, reduce heat to LOW. Keep the lid on and cook the rice gently for 10 minutes.
- Steam: After cooking, turn off the heat but leave the pot covered on the stove. Allow the rice to steam undisturbed for 15 minutes to finish cooking and become fluffy.
- Fluff: Remove the lid carefully and fluff the rice gently with a fork or spatula to aerate and separate the grains without mashing.
- Serve: Serve the rice hot, optionally with a pat of butter. Leftovers should be stored covered in the refrigerator for up to 4 days.
- Freeze and Reheat: Cool leftover rice completely, then freeze in a ziplock bag for up to six months. Reheat in the microwave with a sprinkle of 2 teaspoons water and cover to steam thoroughly.
Notes
- Do not lift the lid during cooking and steaming to avoid interrupting the process.
- If the rice boils over, clean the stove promptly to prevent buildup.
- Use kosher or sea salt for best flavor; reduce to 1/4 teaspoon if using table salt.
- Fluff gently to avoid crushing rice grains.
- Freezing rice extends its shelf life and preserves texture when reheated properly.
