Martha Stewart Perfect White Rice Recipe
This Martha Stewart Perfect White Rice Recipe turns a basic side into a star. You no longer have to worry about mushy rice. The steps are clear and very simple for fluffy results every time.
Ingredients
- 1 cup LONG-GRAIN WHITE RICE
- 1.5 cups FILTERED WATER
- 1 tbsp UNSALTED BUTTER
- 1/2 tsp KOSHER SALT
Instructions
- Start by measuring your dry rice. Place the rice into a fine sieve. Hold it under cold running water.
- Rinse the rice for a few minutes. The water must run completely clear. This removes all the extra starch. It prevents the rice from being sticky.
- Place the rinsed rice into the pot. Add the measured water to the pot. Add the butter and salt now too.
- Turn the heat to a high setting. Bring the liquid to a rolling boil. Watch the pot very closely for bubbles.
- Turn the heat down to very low. Place the lid on the saucepan. Make sure the lid fits very tight.
- Simmer the rice for seventeen minutes. Do not lift the lid at all. The steam needs to stay inside.
- Remove the pot from the hot burner. Let it sit for five minutes. This resting time is a big secret.
- Take the lid off the pot. Use a fork to fluff the grains. Serve the rice while it is hot.
Notes
➔ Always rinse the rice until the water is clear.
➔ Use a pot with a very heavy bottom.
➔ Never lift the lid while the rice simmers.
➔ Let the rice rest before you fluff it.
➔ Measure the water and rice with the same cup.
➔ Use a low flame to avoid burning the bottom.
➔ Add a splash of lime for extra zing.
➔ Try using long-grain rice varieties for the best results.