Stovetop White Rice
Fluffy, separated grains with a simple steam-absorption method
Why This Recipe Works
Toasting the grains in a bit of fat before simmering ensures they remain distinct and flavorful. Placing a towel under the lid during the final rest is the secret to absorbing excess steam and preventing gumminess.
Instructions
Melt the butter in a large saucepan over medium heat. Add the rice and cook, stirring often, until the edges of the grains begin to turn translucent, about 2 minutes.
Add the water and salt and increase the heat to bring the liquid to a boil.
Cover the pot with a tight-fitting lid, reduce the heat to low, and simmer until the liquid is absorbed and the rice is tender, about 20 minutes.
Remove the pot from the heat. Lift the lid, lay a clean, folded dish towel across the top of the saucepan, and replace the lid firmly over the towel; let the rice sit for 10 minutes to finish steaming.
Remove the lid and towel, fluff the rice with a fork, and serve hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat with a splash of water.
What substitutions can I make?
- unsalted butter: extra-virgin olive oil
- long-grain white rice: Basmati or jasmine rice
