Stovetop White Rice

Name: Stovetop White Rice
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 cup medium-grain sushi rice; 1 1/3 cups water, plus additional for rinsing; 1 pinch kosher salt; 1 pinch sugar

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Level: Easy

Total: 30 min
Active: 5 min

Yield: 4 servings

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.

Level: Easy

Total: 30 min
Active: 5 min

Yield: 4 servings

Ingredients

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1 cup medium-grain sushi rice

1 1/3 cups water, plus additional for rinsing

1 pinch kosher salt

1 pinch sugar

Directions

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.
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.)