Name: Perfect White Rice
Ingredients: 1 cup long-grain white rice; 1/2 teaspoon salt

Make perfect white rice every time with this recipe from "Martha Stewart's Cooking School."

Perfect White Rice

white rice

salt

Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in rice and salt and return to a boil over medium-high heat.

Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, 16 to 18 minutes (check only toward the end of cooking time). The rice should be studded with craters, or steam holes, when it is ready.

Remove from heat and let steam, covered, for 10 minutes. Then fluff with a fork and serve.

I rinse the starch off 1st then you won't have sticky rice.

I followed these instructions and finally made good rice without it being all mushy and stuck together

I followed the instructions and had perfect results!

What great directions! But, I have a question, Martha: in your video you use one:one ratio for your rices, yet you suggest a 2:1 ration in your recipe.... I'm curious to try you 1:1 idea to see how well it might work.

This worked perfectly for me, thanks! My electric stovetop burns a bit hotter so it only took 14 minutes for me. I also only let it steam off heat for an extra 6 minutes and it was fine after a good fluffing (we were hungry and my curry had been ready for a couple minutes so we just couldn't wait, lol.)

Thank you, thank you, thank you!!! This is the only method I've ever had success with!

I have been cooking since I was a young girl and I learned much of what I know from my grandmother. The one thing that I never could cook was rice. It either burned, was crunchy, or soggy and slimy. I just made the perfect rice for the first time using this method! Thank you for explaining exactly what to do in an easy way!

I can't believe it. My rice turned out perfect. Finally! I have followed box directions to no avail. This was so easy, and it turned out wonderful. Thanks Martha. (and crew)

Good method...works every time.  Wonder, though, can it be doubled or even tripled foot a larger number of people?

My Roomate is always asking me questions about how long, to cook this, &amp; that, especially, Rice. I have been An Executive Chef, in Boston, Ma. in the 80`s &amp; 90`s, &amp; up to 2005. But I can`t always answer his questions, because so many things just came Naturally to Me.

What I do when I make rice is I leave the lid slightly open so just enough steam escapes and the water won't boil over and no air bubbles will form and "lift" the lid and make a mess everywhere. Another tip, I sometimes use a rice maker, they're inexpensive and the rice comes out perfect everytime!.  Hope this is helpful!

Here is a tip that I saw on Martha a bit ago.  Always salt your rice before you cook it (like it says to do here) because she said that you can never get the rice to taste salty enough if you salt it afterwards.  I never have salted it before cooking, but will now because I seem to dump salt on, and am never satisfied.  Also, I cook my rice in a rice cooker and it turns out perfectly when I add a bit of oil to it before I plug it in.

lico123 - there are a couple things you can do. First, use a larger pan. Second, turn the heat down a little - you shoud be on a simmer. When you first bring the water to a boil it will boil over if you don't catch it and lift the pan off the burner for a few seconds while it cools a little. Third, you can add a teaspoon of olive oil (extra virgin if you don't want any flavor added) or butter. This works with pasta, too, to keep it from boiling over.

I use a large saucepan.  It doesn't seem to boil over unless I am cooking on a stove whose "simmer" setting is too high.  I hope that helps.

hey, can someone out there help me. anytime I make plain white rice, there are always air bubbles that come up, so I have to constantly keep running to the pot, cause it'll spill over. How can I avoid this? So I've given up making white rice.Sure miss it,cause I love it. thanks

Sarah Carey, Martha Stewart Living food editor and coauthor of "Cooking School," returns for a lesson in preparing the perfect white rice and rice pilaf.

Perfect White Rice

Author : Martha Stewart

Ingredients

Instructions

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