Description
A reliable method for perfectly tender, fluffy medium- or short-grain white rice using soaking, controlled cooking, and resting phases for restaurant-quality results without a rice cooker.
Ingredients
1½ cups (300 grams) medium- or short-grain white rice
1¾ cups (400 milliliters) water
Instructions
- Rinse rice in a fine-mesh strainer under cold running water for about 30 seconds until water runs clear. Drain thoroughly.
- Place rinsed rice and water in a heavy-bottomed small saucepan with a tight-fitting lid. Let soak at cool room temperature for at least 30 minutes, up to 8 hours.
- Set pot uncovered over medium heat; heat until water bubbles vigorously around edges.
- Cover pot, reduce heat to lowest setting, and cook without lifting lid for 15 minutes.
- Remove pot from heat, keep covered, and let rice rest for 15 minutes.
- Uncover and gently fluff rice with a wooden spoon or paddle, turning bottom grains to top to release steam. Cover again and let rest for 5 minutes before serving.
Notes
- Sushi or Calrose rice can be used for texture variation; stick to medium or short grains for best results.
- Add a pinch of salt or a few drops of toasted sesame oil after cooking for subtle flavor.
- Shorten soaking to 30 minutes if pressed for time, though longer soak improves texture.
- Baking rice in a 250°F oven after boiling is an alternative method if stovetop heat control is difficult.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 205
- Sugar: 0g
- Sodium: 0mg
- Fat: 0.4g
- Saturated Fat: 0g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
