Its Just Rice

I should really get a rice cooker. But until then I thought it would be best to start with the simple item that is in many of my recipes: Rice. Generally I prefer Jasmine rice but any would do.

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Prep Time	5 Min
Cook Time	25 Min
Serves	3
Calories	varies by type of rice but roughly 200 calories

Ingredients

• 1 cup of rice

• pinch of salt (optional)

Preparation

• Rinse the Rice:

  • This step is optional in my experience, however it will remove excess starch and prevent the rice from becoming sticky.

  • Put the rice in a bowl and rinse under cold water. Swirl it around with your hand and drain. Repeat 2–3 times or until the water runs clear.

• Measure Water:

  • For most rice varieties, use 2 cups of water for every cup of rice.

  • For jasmine rice, use 1.5 cups of water per cup of rice.

• Boil Water:

  • In a medium-sized pot, bring the water to a boil. Add a pinch of salt if desired.

• Add Rice:

  • Stir in the rice and let it return to a gentle boil.

• Simmer and Cover:

  • Lower the heat to the lowest setting and cover the pot.

  • Do not remove the lid while cooking, the steam cooks the rice.

• Cook Time:

  • White rice: 15–18 minutes.

  • Jasmine rice: 12–15 minutes.

  • Basmati rice: 15–20 minutes.

  • Brown rice (longer cook time): 35–45 minutes

• Rest the Rice:

  • Once the cooking time is up, turn off the heat and let the rice rest (with the lid on) for 5–10 minutes. This allows the steam to finish cooking the rice.

• Fluff and Serve:

  • Use a fork or rubber spatula to fluff the rice before serving.