White Rice
Fluffy, tender long-grain white rice cooked to perfection on the stovetop. This versatile, everyday staple is the foundation of countless meals — ready in under 25 minutes with a foolproof absorption method that delivers separate, non-sticky grains every time.
For 4 servings
- prep · ~1 min
Rinse the rice.
Place rice in a fine-mesh strainer and rinse under cold running water. Swirl with your fingers until the water runs mostly clear, about 30 seconds. Drain well.
TIPRinsing removes excess surface starch, which is the secret to fluffy, non-sticky rice. - boil · ~1 min
Combine rice, water, and salt in the saucepan.
Add the rinsed and drained rice to the saucepan along with 2 cups of water and a pinch of salt. Give it a quick stir to combine.
- boil · ~3 min
Bring the water to a rolling boil.
Set the saucepan over high heat, uncovered. Bring the water to a full rolling boil. You will see large, fast-moving bubbles across the entire surface.
TIPDo not stir the rice once it starts boiling, as this can break the grains and release starch, making it gummy. - simmer · ~15 min
Cover, reduce heat to low, and simmer.
Once boiling, immediately place a tight-fitting lid on the saucepan. Reduce the heat to the lowest setting and let it simmer undisturbed for 15 minutes.
TIPResist the urge to lift the lid during cooking — the steam is essential for even cooking. - rest · ~5 min
Remove from heat and rest, covered.
After 15 minutes, turn off the heat completely. Keep the lid on and let the saucepan rest undisturbed on the warm burner for 5 minutes. This allows the rice to finish steaming and firm up.
TIPThe 5-minute rest is not a suggestion — it is the step that transforms wet, fragile grains into dry, fluffy rice. - mix · ~1 min
Fluff the rice with a fork and serve.
Remove the lid. Use a fork to gently fluff the rice, lifting and separating the grains. Transfer to a serving bowl and serve immediately.
TIPNever use a spoon to fluff or stir hot rice — it will mash the grains. A fork keeps them light and airy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse the rice until the water runs mostly clear to remove excess starch for fluffy grains.
- 2Use a tight-fitting lid to trap steam; if your lid is loose, cover it with a kitchen towel.
- 3Do not lift the lid during simmering or resting — it releases essential steam.
- 4The 5-minute rest off heat is crucial for the rice to firm up and become fluffy.
- 5Fluff with a fork, not a spoon, to avoid mashing the delicate cooked grains.
- 6For leftover rice, cool completely, then refrigerate in an airtight container for up to 4 days.
Adapt it for your goals.
Coconut rice
Replace 1 cup of water with 1 cup of canned coconut milk; add a pinch of sugar and a bay leaf for a fragrant, mildly sweet side that pairs beautifully with curries and stir-fries.
herbed riceHerbed rice
Add 1 tablespoon of chopped fresh parsley and 1 tablespoon of chopped fresh dill after fluffing for a fresh, aromatic boost that brightens the rice.
low oilLow-oil
Omit any added fat entirely; this recipe is already fat-free, making it perfect for low-oil or low-fat diets without compromising texture.
Why this is on our healthy list.
Low in Fat
White rice cooked with just water and salt is naturally fat-free, supporting heart-healthy and low-fat eating patterns.
Quick Energy Source
Long-grain white rice provides easily digestible carbohydrates, making it a gentle energy source for active individuals or those with sensitive stomachs.
Low in Sodium
With only a pinch of salt, this rice is naturally low in sodium, making it a suitable base for meals managed for blood pressure.
Frequently asked questions
Rinsing removes excess surface starch that can cause clumping; even pre-washed rice benefits from a quick rinse for fluffier results.
