New This Month

Basic White Rice


Rice preparation has many styles, depending on one's culture or usage. This method, perfected by Lucinda Scala Quinn, is fast and reliable, a great method for the everyday cook. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

  • Yield: Makes 2 quarts

Source: Mad Hungry, September 2010


  • 2 cups favorite long-grain white rice
  • 1 1/2 teaspoons coarse salt
  • 3 cups water


  1. Place the rice and salt in a medium saucepan. Add the water and briefly stir just to distribute evenly. Don't over-stir or you will release the starches and have gummy rice.

  2. Bring to a rolling boil over high heat. Reduce the heat to the lowest possible temperature and cover the pot. Let the rice steam for at least 20 minutes, until it has absorbed all the water. It'll be fine if left a little longer, but avoid burning the bottom of the pan. Let the rice sit, covered, off the heat until ready to serve (up to 30 minutes). Fluff with a fork and serve.

Reviews Add a comment

  • erinmarie78
    11 FEB, 2013
    This recipe has absolutely transformed the way I make rice! I was a loyal "Minute Rice" user because that's what I ate growing up. I owned a rice cooker, but never wanted to take the time to use it. I tried making long-grain rice following the directions on the package, but it was never the texture I wanted, so I gave up and went back to Minute Rice... that is, until I started watching Lucinda on Mad Hungry. No more boxed stuff here, this is THE BEST RICE EVER!
  • MS11730927
    16 APR, 2011
    Delish! I love the nutty flavor of the pistachio. I felt like I was eating this from a fancy Indian restaurant, but nope I made it!
  • javabeach
    26 FEB, 2011
    I plan to serve this with my chicken tagine today; looks like the perfect side dish. We're not big fans of couscous...yet.
  • TresaSu
    5 FEB, 2011
    Yummy. Used Jasmine rice and am addicted!