Plain White Rice

Method8 steps

1. 1

   Step 1: Cover the 1 cup dry basmati rice with cold water and soak for about 30 minutes. This soak is additional to the brief active preparation time.

   Soak the basmati rice · 30 minUses 1 cup dry basmati rice · Cold water as needed to soak the rice

2. 2

   Step 2: Drain and discard the soaking water. Rinse the soaked rice in a fine strainer with fresh cold water until the water runs clear, then drain thoroughly and discard the rinse water.

   Uses All soaked rice from step 1 · Fresh cold water as needed to rinse; discard

3. 3

   Step 3: Put all the drained rice in a small stainless-steel pot with a drizzle of vegetable oil, approximately 1–2 tbsp. Sauté over medium heat for a few minutes, stirring until the rice feels heavier to move; use this change as the endpoint rather than a guessed frying duration.

   Uses All drained rice from step 2 · A drizzle of vegetable oil, approximately 1–2 tbsp

4. 4

   Step 4: Measure 1½ cups freshly boiled cooking water and add it to the sautéed rice along with all ½ tsp salt. This is the retained 1½-to-1 cooking-water ratio for the original dry rice amount, not the discarded soaking water.

   Uses All sautéed rice and oil from step 3 · 1½ cups freshly boiled cooking water · ½ tsp salt

5. 5

   Step 5: Bring the rice and cooking liquid to a boil and let it bubble for about 1 minute. Start this short timer once it is bubbling, then turn the heat down to its lowest setting.

   Let the rice bubble briefly · 1 minUses All rice and salted cooking liquid from step 4

6. 6

   Step 6: Cover the pot and keep the lid closed. On the author’s standard stainless-steel pot and gas-hob route, cook on the lowest heat for 15 minutes, starting the timer when the covered low-heat phase begins. Proceed to step 7 when that phase has finished; other pots or hobs can need a small adjustment.

   Cook covered on the lowest heat · 15 minUses All rice and liquid after the one-minute bubbling phase in step 5

7. 7

   Step 7: After the covered cooking phase, switch off the heat. Leave the lid in place for a few more minutes so the rice finishes in its retained steam; the author gives no exact duration for this off-heat rest.

   Uses All rice after the covered low-heat phase in step 6

8. 8

   Step 8: Uncover, fluff the steamed rice gently with a fork, and divide between the author’s two side-dish servings.

   Uses All rice after the off-heat rest in step 7