Non-Stick Long-Grain Rice (Less-Water Method)
Ingredients
- 1 cup long-grain white rice, rinsed and well-drained
- 1 1/4 cups water
- 1 tablespoon neutral oil (canola, vegetable, or light olive oil)
- Pinch of fine salt (about 1/8 teaspoon), plus more to taste
Equipment
- Medium saucepan (2- to 3-quart) with tight-fitting lid
- Measuring cups and spoons
- Fine-mesh strainer
- Wooden spoon or silicone spatula
- Fork
Instructions
- 1
Rinse (if not already rinsed): Place rice in a fine-mesh strainer and rinse under cold water, stirring with your fingers, until the water runs mostly clear. Drain very well, 1–2 minutes.
- 2
Toast: Heat the oil in a medium saucepan over medium heat. Add the drained rice and a pinch of salt. Stir constantly for 1–2 minutes until the grains look slightly opaque and smell nutty (do not brown).
- 3
Boil: Pour in the water, stir once to distribute the grains, and bring to a full rolling boil over medium-high heat.
- 4
Steam: Reduce heat to the lowest setting, cover tightly, and cook for 15 minutes without lifting the lid.
- 5
Rest: Turn off the heat and let the rice sit, covered, for 10 minutes. Do not peek—this finishes steaming and sets the texture.
- 6
Fluff & serve: Uncover and fluff gently with a fork. Taste and adjust salt if needed. Serve warm.
Recipe notes
- Rice type: Best for long-grain white rice (e.g., standard long-grain, jasmine, or basmati). Jasmine may need the full 1 1/4 cups; some basmati brands do well with 1 1/4 cups, while very fragrant or aged basmati may prefer up to 1 1/3 cups. If rice seems too firm, add 2 tablespoons hot water, cover, and steam 5 more minutes off heat.
- Ratio & scaling: Use about 1 cup rice to 1 1/4 cups water by volume. For larger batches, maintain the ratio and use a wider pot for even steaming.
- Why it’s non-stick: Thorough rinsing removes excess surface starch; toasting in oil coats the grains, helping them stay separate.
- Lid discipline: Avoid lifting the lid during the 15-minute cook and 10-minute rest to prevent steam loss and uneven texture.
- Prevent boil-overs: Use a pot with room to spare and reduce heat as soon as it reaches a rolling boil.
- Make-ahead & safety: Spread hot rice on a sheet pan to cool quickly, then refrigerate within 1 hour. Store up to 4 days or freeze up to 1 month. Reheat until steaming hot (at least 165°F/74°C).
- Flavor options: Add a bay leaf, smashed garlic clove, or a small piece of ginger before simmering. Stir in 1 teaspoon butter or a drizzle of sesame oil after fluffing.