It’s seemingly the most basic kitchen task, yet it still bedevils many accomplished cooks: making a perfect pot ofBasic, Fluffy White Rice, with each grain distinct and not mushy. It’s not impossible, though, if you know a few secrets: use the right amount of water, gentle heat, a tight-fitting pot lid, and a post-cooking resting period. Be sure not to skip the resting step at the end; as the rice sits off the heat, the moisture in the rice redistributes itself for a more uniform texture throughout the pot.

I usuallyrinse my rice in a few changes of cold water. There are two reasons for rinsing: some mills outside the U.S. use talc as a milling aid, so it’s an important step for imported rice. The rinsing also removes loose starch, making the rice less sticky.

For most everyday meals, you can get good results without soaking your rice. If I’m using older rice, I soak it for about 30 minutes, which makes the grains less brittle and prone to breakage. Soaking is also traditional for basmati rice, as it helps the rice expand to maximum length. Either way,be sure to drain your rice thoroughlyor you’ll be using more water in cooking than you intended.

There are many different methods for cooking rice, but the simplest is theabsorption method: the rice is cooked in a measured amount of water so that by the time the rice is cooked, all the water has been absorbed. As the water level drops, trapped steam finishes the cooking.

After about 12 minutes, the liquid should be absorbed, and the rice al dente. If you served the rice now, you’d find the top layer drier and fluffier than the bottom, which can be very moist and fragile. Here’s where you need patience:Let the rice sit off the heat, undisturbed with the lid on, for at least 5 minutesand for as long as 30. This lets the moisture redistribute, resulting in a more uniform texture, with the bottom layers as fluffy as the top.

Serves 3 to 4

Ingredients:
1 cup long-grain white rice
Unsalted butter or olive oil (optional)
Kosher salt (optional)

Instructions:
Rinse the rice in a few changes of cold water. Drain the rice well in a sieve.

In a medium, heavy-bottomed pot with a tight-fitting lid, combine 1-3/4 cups water, the rice, and a bit of butter or oil and salt, if you like. Bring to a boil over high heat. As soon as the water is boiling, lower the heat to a simmer and cover. (If you have an electric stove, use two burners: bring the rice to a boil on a hot burner and then immediately slide it to a burner set on low to continue cooking at a slow simmer.) Cook at a gentle simmer until the water is completely absorbed and the rice is tender, about 12 minutes (it’s okay to lift the lid to make sure the rice is fully cooked and the water is absorbed-just replace the lid quickly).

Remove the pot from the heat and let it sit, undisturbed with the lid on, for at least 5 minutes and for as long as 30 minutes. Remove the lid, fluff the rice gently with a fork or chopstick, and serve.

More Rice ResourcesReadThe Science of Cooking Riceand download a detailed chart onHow to Cook Rice, which includes 14 rice varieties and 5 common cooking methods, and you can watch a video detailing step-by-stephow to cook rice.

When it comes to rice, practice does make perfect. To hone your rice skills, check out the recipe selections—from pilafs to puddings—and start the water.

• Boiled Basmati Riceuses a method similar to cooking pasta: boil the rice in plenty of water and drain off the excess.
• Steamed Jasmine Riceis cooked in a steamer pot over an inch of boiling water.
• 或see ourguide to different rice types, with cooking tips for each.
• Find recipes and techniques for paella, risotto, pilaf and more in ourAll About Ricecollection.
• Check out our troubleshooting guide forfixing not-so-perfect rice.

Whenever I travel in rice-eating regions, I ask about the favorite local method or vessel for cooking rice. Invariably, the answer is “Why, a rice cooker, of course.” Rice cookers, which can cost $25 to $200, may be worthwhile if you cook a lot of rice. But, like cooking rice on the stovetop, it takes experience to find the amount of water that works best for your favorite rice.