How to Cook Rice on the Stovetop

• 1 cup short-grain, medium-grain, or long-grain white rice (not parboiled, converted, or quick-cooking)
• ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher saltsalt

1. 01Rinse 1 cup rice in a fine-mesh sieve until the water runs clear. (This may take up to a minute. Alternatively, you can rinse rice in a bowl or pot with several changes of cold water, draining carefully between rinses, but we think the strainer method is the least annoying.) Combine rice, ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt, and 1¼ cups cold water in a medium saucepan.
2. 02Give everything a gentle stir. Bring to a boil, then cover pot with a tight-fitting lid and reduce heat to low, aiming for the lowest possible flame. Cook rice over low heat, undisturbed—that means not opening the lid!—for 18 minutes.
3. 03Remove pan from heat. Let stand at least 15 minutes or until ready to use. Uncover and fluff cooked rice with a fork before serving. Editor’s note: This stovetop rice recipe was first printed in our June 2012 issue. Head this way for more of our best rice recipes →

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