Long Grain White Rice Recipe
Rinsing the rice washes away surface starch that would otherwise make the grains clump, and letting the pot rest off the heat for a few minutes after cooking lets residual steam finish the job so every grain stays separate and fluffy instead of gummy.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Servings
- 4
Ingredients
- 1 cup long grain white rice
- 2 cups water
- 1/2 tsp salt
- 1 tbsp butter or neutral oil (optional)
Nutrition per serving
- Calories
- 197
- Protein
- 3g
- Carbs
- 38g
- Fat
- 3g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Place the rice in a fine-mesh strainer and rinse under cold running water, swishing with your fingers, until the water runs mostly clear, about 30-45 seconds.
- 2Combine the rinsed rice, water, and salt in a medium saucepan with a tight-fitting lid.
- 3Bring to a boil over medium-high heat, uncovered.
- 4Once boiling, stir once, cover, and reduce the heat to low so the liquid maintains a gentle simmer.
- 5Cook, covered, without lifting the lid, for 15-18 minutes, until the water is fully absorbed.
- 6Remove the pot from the heat and let it stand, still covered, for 5-10 minutes.
- 7Uncover and fluff the rice gently with a fork, working from the edges toward the center. Stir in the butter or oil if using.
Tips & variations
- Swap 1/2 cup of the water for the same amount of chicken or vegetable broth for more savory rice without changing the cooking method.
- A bay leaf or a smashed garlic clove added with the water infuses the rice with flavor and is easy to fish out before serving.
- For rice that reheats well for meal prep, slightly undercook it by 1-2 minutes, then finish it with a splash of water when reheating.
Storage & reheating
Refrigerate cooled rice in an airtight container for up to 5 days, or freeze in flat portions for up to 3 months. Reheat with a splash of water, covered, in the microwave or a saucepan over low heat until steaming, breaking up clumps with a fork.
Tips from the Tulo kitchen
- Resist lifting the lid while the rice simmers; every peek releases steam and can throw off the water ratio, leading to a scorched bottom or undercooked top layer.
- Use a heavy-bottomed saucepan if you have one; it distributes heat more evenly and reduces the risk of the rice sticking or burning on the bottom.
FAQ
What is the correct ratio of water to long grain white rice?
Use 2 cups of water for every 1 cup of long grain white rice. This ratio is specific to long grain varieties; short and medium grain rice need less water.
Why is my rice mushy or sticky?
Mushy rice usually means too much water, too long a cook time, or skipping the rinse step, which leaves excess surface starch that makes grains clump together.
Why is my rice still hard after the cooking time is up?
This usually means the heat was too high, causing the water to evaporate before the rice fully absorbed it. Add 2-3 tablespoons of water, cover, and simmer for another 3-5 minutes.
Do I need to soak long grain white rice before cooking?
No, soaking isn't necessary for long grain white rice the way it often is for basmati. A thorough rinse is enough to remove excess surface starch.
Can I cook long grain white rice in a rice cooker instead?
Yes. Use the same 1:2 rice-to-water ratio, add a pinch of salt, and run the standard white rice cycle; most rice cookers will also handle the resting step automatically.