Stovetop White Rice

When it's cooked properly, there's nothing more beautiful and essential than rice. You won’t even need an electric rice cooker for chef Edward Lee’s foolproof method, just a pot on your stove. Each grain remains intact, to give you a perfectly sticky yet fluffy bowl of rice.
Save Recipe
  • Level: Easy
  • Total: 30 min
  • Active: 5 min
  • Yield: 4 servings
Share This Recipe

Ingredients

1 cup medium-grain sushi rice

1 1/3 cups water, plus additional for rinsing

1 pinch kosher salt

1 pinch sugar

Directions

  1. Rinse rice: Pour rice into a medium mixing bowl and cover with 3 inches of lukewarm water. Swirl water and rice with your hands to release starch, about 30 seconds; water will appear cloudy. Use a fine-mesh strainer to drain the rice; shake strainer to remove extra liquid. Transfer rinsed rice into a pot and add 1⅓ C of lukewarm water, along with a small pinch of salt and sugar.
  2. Cook rice: Over medium-high heat, bring rice to a low simmer, about 3 minutes. When bubbles appear around the edges of the pot, reduce heat to lowest setting on your burner. Cover the pot and simmer, 20-25 minutes. Remove from heat and let the covered pot rest for 2 minutes; then gently fluff with a wooden spoon before serving. (Note: You can double this recipe, but make sure to use a bigger pot.)
Saffron Basmati Rice (Tahdig)
PREMIUM
15m Intermediate 100%
CLASS
Perfect Jasmine Rice
PREMIUM
6m Easy 99%
CLASS
Chicken Cauliflower Fried Rice
PREMIUM
19m Easy 99%
CLASS
Basmati Rice
PREMIUM
Suvir Saran

Basmati Rice

7m Easy 100%
CLASS