Classic Stove Top Method for Perfect White Rice
Photography: DAVID M. RUSSELL
Martha Stewart's Cooking School, Episode 106
- 1 cup water
- 1 teaspoon unsalted butter
- 1/2 teaspoon salt
- 1 cup long-grain white rice, rinsed
- Bring water, butter, and salt to a boil in medium saucepan. Stir in rice and return to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, 16 to 18 minutes (check only toward end of cooking time). The rice should be studded with craters, or steam holes, when it is ready. Remove from heat and let steam, covered, for 10 minutes. Fluff with a fork and serve.
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