How to make long grain white rice on the stove

Posted on 04.06.2018 by Milly
Pour the rice into a fine-mesh strainer and rinse under running water until the water runs clear. You can add an optional pinch of salt if you wish. The more water used will result in a softer, stickier rice and the lesser amount of water will make a firmer rice.

Stir in the rice, salt, and butter or oil, if using.

And once you have your beautiful bowl full of rice you'll be halfway to having this Szechuan Chicken on the dinner table. Here's an overview of the many different varieties of rice you can buy, plus tips for how to cook rice so it turns out perfectly every time. I'm making my normal everyday rice.

Short-grain rice is rounded and plump, with a high starch content that makes the grains stick together when cooked, especially if the rice has been milled to make white rice.

I just want to make plain white rice. Fluff the rice with a fork and scoop into serving dish and enjoy. Long-grain rice is much longer than it is wide. Bring to a boil over high heat. I use a medium grain rice called calrose rice that, when cooked, is moist and sticky like sushi rice. Add the rice, salt, and butter.