Long-Grain Rice

Store dry rice in an airtight container in a cool, dark cupboard. Keeps indefinitely if kept dry and away from moisture and pests.

Rinse rice under cold water before cooking to remove excess starch and help grains stay separate.

Use a 1:2 ratio of rice to water for most long-grain varieties (1 cup rice to 2 cups water).

Let cooked rice rest covered for 5–10 minutes after removing from heat to allow steam to distribute evenly.

Avoid stirring the rice while it cooks; this releases starch and makes grains stick together.

Jasmine and basmati rice pair well with Southeast Asian and Indian curries.

Long-grain white rice works with nearly any cuisine—use it as a neutral base for stir-fries, grain bowls, or soups.

Aromatic varieties (jasmine, basmati) shine as a simple side with minimal seasoning.

Using too much water, which makes rice mushy and clumpy.

Stirring rice during cooking, which breaks grains and releases starch.

Not rinsing before cooking, leading to a gluey texture.

Uncovering the pot frequently, which lets steam escape and disrupts even cooking.