Long Grain Rice

Store in an airtight container in a cool, dry place. Uncooked long grain rice keeps indefinitely if kept dry and protected from pests. Cooked rice lasts 3–4 days refrigerated.

Rinse rice under cold water before cooking to remove excess starch for fluffier grains.

Use a 2:1 water-to-rice ratio for most long grain varieties.

Let cooked rice rest 5 minutes off heat, covered, for best texture.

Toast uncooked rice briefly in a dry pot before adding water for extra flavor.

Stirring rice while it cooks, which breaks grains and releases starch.

Using too much water, resulting in mushy rice.

Skipping the rest period after cooking, trapping steam and making rice soggy.