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How to Cook Long Grain Rice Recipe
Light, fluffy, and evenly cooked, this stovetop method shows How to Cook Long Grain Rice perfectly every time using simple ingredients and the traditional absorption technique for soft, separate grains.
Prep Time: 5 minutes
Cook Time: 15 minutes
Resting Time: 5 minutes
Total Time: 25 minutes
Ingredients
- 2 ¾ cups water
- 1 ½ cups jasmine rice
- 1 tsp salt
- 1 tsp vegetable oil
Instructions
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Rinse the rice three times in cold water to remove excess starch. You can skip this step for a slightly stickier texture.
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Place the washed rice in a pot. Add the water, salt, and oil. Stir to combine.
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Bring the water to a boil. Cover the pot, then reduce the heat to low. Simmer for 15 minutes, or until all the water has been absorbed. Remove from the heat.
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Keep the pot covered for 5 minutes to let the steam finish cooking the rice.
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Fluff gently with a fork and serve.
Recipe Notes
- I don’t always rinse jasmine rice, as I sometimes prefer it slightly stickier for certain dishes.
- The measurements in this recipe are ideal for jasmine rice, but treat them as a guide. Always check the packet instructions since different brands may vary slightly.
- Basmati rice requires a different water ratio, though the same absorption method works perfectly for it too.