Steamed white rice

• 370 g long-grain white ricerinsed until water runs clear
• 600 ml water
• ½ tsp kosher salt

1. 1

   Rinse the rice in a fine mesh strainer under cold running water for about 30 seconds, swishing it around with your hand until the water runs mostly clear. This washes off excess starch so your rice comes out fluffy rather than gummy.

   Tip: Don't skip the rinse — it makes a real difference in texture.

2. 2

   Add the rinsed rice, 600ml water, and ½ tsp salt to a 2-liter saucepan. Bring to a boil over medium-high heat, uncovered, stirring once.

3. 3

   As soon as the water reaches a full boil, reduce the heat to the lowest setting your burner has, cover the pot with a tight-fitting lid, and cook for 15 minutes. Don't lift the lid — the steam is doing the work.

   Tip: If your lid has a steam vent, cover it with a folded kitchen towel to trap as much steam as possible.

4. 4

   After 15 minutes, turn off the heat and let the rice sit, still covered, for 5 minutes. Then uncover, fluff gently with a fork, and serve.

   Tip: Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat with a small splash of water, covered, in the microwave for 1-2 minutes.

• saucepan (2-liter (2-quart))
• fine mesh strainer

Per serving

Nutritional values are estimates only.