The recipe works with any type of white rice you’ll find on the supermarket shelves: converted, jasmine, basmati or Carolina. Try a new variety and see what your family thinks.
- 2 cups long grain white rice
- 1 Tbsp. unsalted butter or vegetable oil
- 3 cups water
- 1 tsp. salt
- Place rice in colander or fine-mesh strainer and rinse under running water until water runs clear. Place colander over bowl and set aside.
- Heat butter or oil in large saucepan over medium heat. Add rice and cook, stirring constantly, until grains become chalky and opaque, 1 to 3 minutes. Add water and salt, increase heat to high and bring to boil, swirling the pot to blend ingredients. Reduce heat to low, cover, and simmer until all liquid is absorbed, 18 to 20 minutes.
- Turn off heat, remove lid and place kitchen towel folded in half over saucepan; replace lid. Let stand 10 to 15 minutes; fluff with fork and serve.