Perfect White Rice

Basic white rice is surprisingly difficult to make. It’s either burned on the bottom, crunchy on the inside and mushy on the outside, or mushy all the way through. Or, it tastes like cardboard. Mmmmm, cardboard.

I had all of those problems until a few years ago. With this recipe and my tips below, you’ll get fluffy, flavorful, perfect white rice every time!

1. Use Basmati Rice: I love Royal Basmati or Mahatma Basmati or really any basmati grown in India or Pakistan (noted on the package).

2. Use a High-Quality Pot: A lot of people complain about rice burning on the bottom. To avoid this, use a pot with a thick base, like one made by Le Creuset, Chantal or All-Clad. This one is my favorite.

3. Use a Tight-Fitting Lid: I know it’s tempting to check or stir the rice while it cooks, but it’s best to leave the lid on during the entire 20 minutes.

Perfect White Rice

Ingredients

2-3 tablespoons olive oil (or clarified butter)

1 clove garlic, peeled

1 cup Basmati rice

1 teaspoon salt

2 cups water

Instructions

In a saucepan with tight-fitting lid, heat oil over medium heat. Add garlic and cook, flipping garlic occasionally to prevent burning, until lightly browned. Leaving garlic in the oil, add 1 cup rice and 1 teaspoon salt. With a wooden spoon, stir the rice in the hot oil until the rice turns a chalky white color.
Add 2 cups water. Increase heat to high and bring to boil. Immediately reduce heat to low, cover with lid, and simmer on low for 20 minutes or until all water is absorbed. Remove garlic and discard. Fluff with a fork and serve.

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