This recipe is so easy you'll be all over it—like white on rice.
You will need
- 1.0 c long grain white rice
- 2.0 water
- 1- to 2-quart saucepan with lid
- A stove top
- A wooden or silicone cooking spoon
- A clock or timer
- And a fork
- 0.5 tsp salt (optional)
- 1.0 tsp oil or butter (optional)
Step 1 Boil water Add the water to the saucepan. Put it on the stove, turn the burner to high heat, cover the lid, and bring the water to a boil.
Step 2 Cook rice When the water’s boiling, lift the lid and add the rice (and salt and oil or butter if you use it), stirring well. Reduce the heat to the lowest possible setting, cover the pot with a lid, and cook for 20 minutes.
Set a timer for 20 minutes and take a quick peek only when it goes off—not before.
Step 3 Look for "fish eyes" You will know the water has evaporated when the rice has expanded to the sides of the pot and small dimples appear at the top of the rice. The holes are sometimes also called “fish eyes.”
Step 4 Let sit & fluff Remove the rice from the heat and let it sit covered for 5 minutes. Fluff with a fork and serve.
Archeologists in China discovered ancient sealed containers of rice that date back nearly 8,000 years.