Featured Recipe

Fluffy Long-Grain Rice

Name: Fluffy Long-Grain Rice
Prep time: 8 min
Cook time: 22 min
Total time: 37 min
Yield: 4 servings
Ingredients: 1 cup long-grain white rice; 1 ¾ cups water or low sodium chicken broth; ½ teaspoon fine salt; 1 teaspoon coconut oil or unsalted butter

By Kate

Created on 18 January 2026

Rinse rice under cold water to remove starch preventing clumping. Measure about 1 cup rice with roughly 1 ¾ cups cold liquid for firmer texture. Salt adds dimension; swap butter with a splash of coconut oil for subtle aroma and richness. Bring to brisk boil then reduce to low with lid locked tight. Steam thickens. Watch surface for tiny bubbles, not rolling boil. Simmer 15-22 minutes based on heat and pan thickness. Rest covered off heat at least 7 minutes. Fluff with fork, not spoon, to avoid mashing grains. Adapt water slightly for softer or firmer. Use broth if no stock. Cloudy pot means too much water or stirring early. Let steam do work. No poking.

Prep: 8 min

Cook: 22 min

Total: 37 min

Serves: 4 servings

rice grains American cuisine

Introduction

Rice not just fillers or background noise. You want grains loose, separate—not mashed into paste. Simple ingredients but technique matters. Rinsing rice clears excess starch—think powdery dust on surface that turns into glue. Skip rinse? Expect sticky. Count water carefully. Too much and you’re swamp city. Too little? Hard clumps inside. Timing flexible—visual clues better. Lid stays on to trap steam, that’s your internal oven. Off heat resting restores moisture and finishes cooking gently. Stir early and it’s glue town again. Fat choice changes character—coconut oil brings a subtle tropical scent and silkiness over regular butter. Small tweaks, big differences. Watch bubbles at boil start—they speak volume about temperature control. Patience plus respect to water and heat. Results? Rice behaves like pros do in busy kitchens.

Ingredients

1 cup long-grain white rice

1 ¾ cups water or low sodium chicken broth

½ teaspoon fine salt

1 teaspoon coconut oil or unsalted butter

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About the ingredients

Long-grain white rice is your base, but rinse well until water clears to avoid pasty clumps. Swap water for chicken broth or vegetable stock to layer flavor without extra steps. Coconut oil or butter aren’t just for richness—they help grains stay separate with subtle gloss. Salt enhances, but adjust to taste depending on stock or diet. If rice is old or dried out, increase liquid fraction by 10%. Use heavy-bottom pan to resist hot spots and burning. Stainless steel pans heat evenly but watch bottom; non-stick can be forgiving for beginners needing control on low heat. Avoid measuring liberally—precise water ratio is critical. Use fine mesh strainer for quick, thorough rinse without losing grains. Fat can be omitted if watching calories, but it also stabilizes surface starches preventing clumps.

Method

Rinse and Prep

Place dry rice in fine mesh strainer. Rinse under cold running water stirring gently with fingers for about 90 seconds until water runs mostly clear. This washes away surface starch which causes gummy texture later.

Combine Ingredients

Transfer rice to medium-heavy saucepan. Add water or broth and salt along with chosen fat. Stir once just to combine everything evenly dispersed.

Heat and Simmer

Set pan over high heat. Watch closely for rapid boil with bubbles aggressively breaking surface. Noise level increases. Once raging boil hits, immediately turn heat down low so surface barely shivers, not roiling. Cover tightly with lid. Steam trapped inside cooks evenly.

Simmer Time

Leave undisturbed for 15-22 minutes. Pan thickness and heat variability make exact time float. No lid lifting or stirring during this phase—breaks seal and lets steam escape.

Rest off Heat

After simmering, remove from burner but keep lid on. Rest rice for 7 minutes—time for trapped steam to finish cooking and plump individual grains without drying out.

Fluff and Serve

Peel back lid carefully with a quick tilt to avoid hot steam burns. Gently separate grains using fork by light teasing motions. Avoid smashing or mixing vigorously, preserves fluffy texture and separates grains.

Common Fixes and Tweaks

If rice's too sticky next time, lower water by ¼ cup or rinse longer. Too dry or undercooked add 2-3 tablespoons water and cover again for a few minutes. Use broth or coconut milk for extra flavor dimension when butter feels ordinary. Avoid stirring mid-cook to keep textures distinct.

Technique Tips

Visual and tactile signs beat clocks. Rapid boil means high heat, almost audible bubbling. Lower heat to quiet simmer; small bubbles jitter just under lid not violently exploding. Keep lid sealed—steam is cooking agent, escape means dry, uneven rice. No poking or stirring mid-simmer; breaks steam seal, risks mush. Cook time range depends on pan thickness and stove calibration. Rest after heat turns off crucial for moisture absorption, don’t skip. Fluff rice with fork using gentle motion to separate grains and release trapped steam—avoid mashing. If rice too wet, leave lid off a minute to dry excess moisture. For firmer rice, trim 10-15% liquid next batch. Leftover rice reheats best with splash of water in microwave or skillet to renew moisture and softness. Don’t rush process—risks gummy or crunchy middles. Seasoning early helps rice absorb salt uniformly.

Chef's Notes

💡 Rinse rice well under cold water; removes excess starch. Can take about 90 seconds. Clear water is key. A fine mesh strainer is vital here.
💡 Water ratio is crucial; adjust slightly for preferred texture. Use 1 cup rice to 1 ¾ cups water for firmer. Less water? It's much firmer. Too much? Sticky.
💡 Watch closely while bringing to a boil. Rapid boil means heat is right. Noise increases. Quiet boil means it's just right; surface jittering, bubbles small.
💡 No stirring mid-simmer; breaks steam seal. Lid stays on. Lift it, steam escapes. Rice dries out. Trust the process.
💡 Rest off heat for optimal results. Keeps cooking gently with residual steam. Don’t skip this stage. Fluffing with a fork is best; avoids mashing.