This recipe can be prepared in 45 minutes or less.
The following method is our favorite way to cook long-grain rice—we love the consistency it yields. We learned the technique from some of our Latino and Louisianian colleagues.
Recipe information
Yield
Makes about 4‚ cups, serving 6
Ingredients
3 cups water
1 1/2 cups long-grain rice (not converted)
1 1/4 teaspoons salt
Preparation
Step 1
In a 2 1/2- to 3-quart heavy saucepan combine all ingredients and boil, uncovered, until steam holes appear in rice and grains on surface appear dry, about 8 minutes. Cover pan and cook rice over very low heat 15 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes.
Step 2
Fluff rice with a fork before serving.
