Step by step

Method

3 steps

1. 1

   Put 2 cups long-grain white rice in a fine-mesh strainer set over a bowl. Rinse under cool running water, swishing with your hands, until the water runs mostly clear — usually 3–4 changes. Drain thoroughly so you're not adding extra water to the pot.

2. 2

   Combine the rinsed rice, 3 cups water, and ½ teaspoon kosher salt in a medium saucepan. Bring to a boil over medium-high heat. Cook uncovered until the water level drops below the surface of the rice and small steam holes form, about 5 minutes — you'll see the surface look pocked, not flooded.

3. 3

   Reduce heat to low, cover with a tight lid, and cook until the rice is tender and the water is fully absorbed, about 15 minutes. Don't lift the lid to peek. Rest off heat 5 minutes, then fluff gently with a fork or rice paddle and serve. You want soft, slightly clingy white rice with separate grains that still hold together on a chopstick — not soupy porridge or hard undercooked cores.