Choose the right rice for your dish. Long-grain rice cooks up fluffy, short-grain rice is sticky, and brown rice is chewy.
Rinse the rice. Rinsing the rice removes excess starch, which can make the rice sticky. Rinse the rice in a fine-mesh strainer until the water runs clear.
Use the right water to rice ratio for perfect rice. Long-grain: 2:1, short-grain: 1.25:1, brown rice: 1.75:1.
Bring the water to a boil. Once you have added the rice and water to the pot, bring the water to a boil over high heat.
Reduce the heat and cover the pot. Once the water comes to a boil, reduce the heat to low and cover the pot.
Simmer the rice until it is cooked through. For long-grain rice, this will take 15-20 minutes. For short-grain rice, this will take 15-18 minutes. For brown rice, this will take 45-50 minutes.
Do not stir the rice. Stirring the rice can make it sticky
Let the rice rest for 5 minutes after cooking. After the rice is cooked, let it rest for 5 minutes before fluffing it with a fork. This will help the rice absorb all the water and become fluffy.
Season the rice to taste. Once the rice is fluffed, you can season it to taste with salt, pepper, or other herbs and spices.
Enjoy! Serve the rice hot or cold, as desired.
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