Details
- Servings: 4
- Cook time: 30 minutes
Ingredients
- 1 cup long-grain white rice
- 1 1/4 cups water
- (1/2 tsp kosher salt)
Instructions
- Wash the rice in cold water until water coming out is no longer cloudy. We typically do this in a mesh strainer, but a bowl works too.
- Remove as much water as you can from the rice and place into medium sauce pan with the measured water and salt (if you're using it).
- Bring to a boil on high, cover with a tight fitting lid and turn to low
- After 20 minutes turn off the heat and do not stir rice, let sit for 10 minutes
- Fluff with a fork and serve
Tips
- If your rice sticks or burns to the pan ty using lower heat and make sure you're using a heavy bottomed pan. Thin pans heat unevenly and create hot spots which make for stuck and burned rice.
- For added flavor use stock as the cooking liquid instead of water (just remember to not add salt as stocks are seasoned)
- Save left over rice in the fridge, it's great for making fried rice later in the week
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