This guide explains a repeatable stovetop absorption method for long-grain white rice and shows how rinsing, heat control, and resting affect texture.

Equipment

• Heavy saucepan with tight lid
• Fine strainer
• Fork

Ingredients

• 1 cup / 185 g long-grain white rice
• 1½ cups / 355 ml water
• ¼ teaspoon salt optional
• 1 teaspoon oil or butter optional

Preparation

• Rinse rice under cool water until runoff is less cloudy.
• Check package directions because varieties differ.

Step-by-step directions

1. Combine rice, water, salt, and optional fat in saucepan.
2. Bring to a boil uncovered over medium-high heat.
3. Stir once, cover, reduce to the lowest stable simmer, and cook 15 minutes without lifting lid.
4. Remove from heat and rest covered 10 minutes.
5. Fluff with a fork from edges toward center.

How to tell it is ready

Grains are tender and separate, with no standing water or hard center.

Substitutions and variations

• For brown rice follow its package ratio and longer cook time.
• Use broth only when its salt level is known.
• For jasmine rice begin with the package ratio, often slightly less water.

Common problems

• Hard rice: heat was too high or water insufficient; add 2 tablespoons hot water and steam 5 minutes.
• Mushy rice: too much water or vigorous stirring.
• Scorched bottom: burner was too strong or pan too thin.

Allergen and safety notes

Cool cooked rice promptly; do not leave it at room temperature for extended periods.

Storage and reheating

Divide into shallow containers and refrigerate within 2 hours. Use within 3–4 days and reheat to 165°F / 74°C.

Serving ideas

Use as a base for stir-fries, bowls, soups, or beans.

The package remains the first reference because processing changes water needs.