How to Cook Rice

Rinse the rice Put the rice in a wire mesh sieve or strainer and rinse it under cold water for about 30 seconds, or until the water runs clear. Swish it around to get the excess water off. Alison Bickel Combine the rice and liquid In a medium saucepan (about 2 quarts), combine the rice and water. Add the salt, if using. Cover and bring to a boil Put on the lid. Turn the heat to medium-high and bring the rice to a boil. The liquid can quickly boil over and make a big mess, so watch the pot for steam, or listen for the lid making jiggling sounds. Alison Bickel Turn down the heat and set the timer Once the rice comes to a boil, set a timer for 10 minutes. Reduce the heat to medium-low, or as low as it can go while still maintaining a very gentle simmer (look for wisps of steam around the lid). It’s okay to take off the lid a few times to check on the progress of the rice but try to keep it to a minimum. Alison Bickel Alison Bickel Turn off the burner and let the rice steam Turn off the heat. Let the rice sit with the lid on for 10 minutes so it can steam. Even though the pot is not on the heat, this is part of your cooking time. It’s what makes the rice nice and fluffy, like restaurant rice. Alison Bickel Fluff and serve Use a fork or spoon to fluff the rice before serving it. Alison Bickel