How to Cook Rice

Rinse 1 cup long-grain white rice in cold water until the water runs clear instead of cloudy, about 3 to 4 rinses. The rice feels less slippery between your fingers when clean.

Combine rinsed rice with 1.5 cups water and 0.5 teaspoon salt in your saucepan. The standard ratio is 1:1.5 for long-grain white rice, but short-grain needs 1:1.25 and brown rice needs 1:2.5.

Heat on high until you see vigorous bubbling across the entire surface, about 4 to 5 minutes. Steam escapes rapidly. The bubbles make a constant popping sound.

Reduce heat to lowest setting immediately. Cover with the lid. You should hear only occasional gentle bubbling, like one bubble every 2 to 3 seconds, not rapid boiling.

Cook for exactly 18 minutes without lifting the lid. Set a timer. The temptation to peek is strong but steam escape ruins the texture.

Remove from heat and let stand 5 minutes with the lid still on. The rice continues absorbing the last drops of moisture. You'll see no liquid when you finally open it.

Fluff with a fork using quick, light motions to separate grains. The rice should smell nutty and sweet. Each grain stays whole and bounces back when pressed gently. Internal temperature reaches 212F throughout.