Side dishes
Fluffy white rice by the absorption method
Long-grain white rice for 4, with measured ingredients, covered cooking and a 10-minute rest to separate the grains.
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- International
Ingredients
Base
Seasoning
Method
Measure the rice and water
Weigh 240 g of long-grain white rice and measure 480 ml of cooking water. Prepare 10 g of oil and 3 g of salt. Use a heavy-bottomed pan about 18–20 cm in diameter with a tight-fitting lid; a very wide pan or a lid that leaks steam changes absorption. This formula is not intended for brown or precooked rice.
Rinse and drain the rice
Put the rice in a bowl, cover with cold water and move it gently with a clean hand. Discard the cloudy water and repeat 2–3 times until it looks less milky; it need not become completely clear. Drain in a fine sieve for 5 minutes. Do not soak the rice for this recipe.
Bring the water to the boil
Put the drained rice, the measured 480 ml of water, 10 g of oil and 3 g of salt in the pan. Stir once to distribute and bring to the boil over medium-high heat for about 3–5 minutes. Watch for bubbles across the entire surface; do not let the water evaporate with the pan uncovered.
Cook covered over the lowest heat
As soon as it boils, cover tightly and turn the heat to its lowest setting. Cook for 15–18 minutes without opening or stirring. At the end, check briefly: there should be no free water and the grains should be tender. If they are still hard and the pan is dry, add 30 ml of hot water, cover and cook for another 3 minutes. If water remains, cover and extend cooking by 2 minutes. These adjustments may increase the proposed time.
Rest off the heat
Turn off the heat and move the pan away from the hot burner. Keep it covered for 10 minutes so moisture redistributes. Do not stir or lift the lid during this rest, which is included in the 45-minute total.
Fluff and serve
Uncover with your face away from the steam. Separate the rice with a fork, lifting gently rather than pressing down. Divide into 4 portions and serve immediately. Do not leave leftovers cooling in the pan: transfer them to shallow containers to cool and refrigerate quickly.
The step photos are illustrative.
Notes
Nutrition facts
1 of 4 side portions
- Protein
- 4.3 g
- Carbohydrates
- 48 g
- Fat
- 2.9 g
- Saturated fat
- 0.3 g
- Fiber
- 0.8 g
- Sugars
- 0.1 g
- Sodium
- 294 mg
Informational estimate, not an analysis of the finished rice. Rinsing, variety, enrichment, actual serving size and oil remaining in the pan may change values. Yield and times await a kitchen test.
Reference source: USDA FoodData Central — SR Legacy (abril de 2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Simple long-grain white rice cooked with a measured amount of water and rested off the heat. This side dish aims for tender, separate grains without stock or a sautéed base, while preserving the historical perfect-white-rice URL.
The proposal makes 4 side portions and estimates 10 minutes of preparation, 25 minutes of cooking and 10 minutes of resting: 45 minutes in total. Rice variety and brand, pan diameter and lid seal can change the water and time required. Quantities, times and yield still need a kitchen test.
Frequently asked questions
How much water does this white rice need?
This proposal uses 480 ml of water for 240 g of rinsed, well-drained long-grain white rice. Do not confuse grams with cups: the ratio also depends on the variety and the pan's seal.
Why does rice turn sticky or clump together?
Excess surface starch, too much water or stirring during cooking encourages sticking. Rinse and drain, measure the water, cook covered without stirring and allow the 10-minute rest before fluffing with a fork.
Can I store and reheat the rice?
Yes, if you cool it quickly, ideally within 1 hour, and refrigerate it to eat within 24 hours. Reheat only once until steaming throughout. Do not leave it lukewarm in the pan.
