How to cook long grain white rice

Long grain white rice grains are higher in amylopectin (a glutinous starch) compared to basmati rice, and tend to clump together after cooking. It’s therefore important to wash the rice until it runs clear and soak it for at least 30 minutes before cooking. Soaking helps to speed up cooking time.

On the other hand, basmati rice grains are high in amylose (a non-glutinous starch) and tend to remain intactflaky and separate, after cooking and are perfect for stir-fries, sauces, pilau and curries.

Wash the rice until the water runs clear then soak it for 30 minutes. Drain thoroughly. Set aside.

Heat the olive oil in an 11-12-inch non-stick pan, over medium-high heat. Add the rice and cook for 3 minutes, stirring from time to time. Add the chilli flakes if using and cook for another minute. Add the water and bring to a rolling boil. Season with salt. Reduce the heat and simmer, covered for 12 minutes without lifting the lid.

How to cook long grain white rice

Ingredients

  • 2 cups long grain rice
  • 2-3 tablespoons olive oil 
  • 4 scant cups water (scant = slightly more than ¾ but less than a full cup)
  • ½-1 teaspoon chill flakes (optional)
  • Salt to taste 

Instructions

  1. Wash the rice until the water runs clear then soak it for 30 minutes. Drain thoroughly. Set aside.
  2. Heat the olive oil in an 11-12-inch non-stick pan, over medium-high heat. Add the rice and cook for 3 minutes, stirring from time to time. Add the chilli flakes, if using, and cook for another minute.
  3. Add the water and bring to a rolling boil. Season with salt. Reduce the heat and simmer, covered for 12 minutes without lifting the lid. Switch off the heat and let rest covered for 10 minutes. Fluff the rice and serve.

Point to Note

  1. You’ll need 2 scant cups water for every cup of long grain rice.
  2. It’s always best to use a very large pot to cook the rice to avoid it boiling over.
  3. ***Scant cup means: slightly more than ¾ but less than a full cup.

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

4 thoughts

  1. Great post. Cooking rice perfectly is an art. In India, we may not add any oil or salt. 🙂 And if the rice is soaked for 30 minutes, we could even use a 1.5 cups water for 1 cup rice.

    1. Thanks so much Aruna for sharing your knowledge on cooking rice. The long grain rice we have here is so hard so I love to add a little bit more water to have it moist in the end. For Basmati, I always add 1.5 cups and it works perfect, even without soaking. Have a lovely day. I shall be browsing your blog to get more ideas on cooking rice. Enjoy the rest of the weekI
      Liz

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