Long-Grain White Rice

Store in an airtight container in a cool, dry place. Raw rice keeps indefinitely; cooked rice should be refrigerated and used within 3–4 days.

Values for cooked, unsalted rice. White rice is primarily carbohydrates; often enriched with B vitamins and iron.

Rinse rice before cooking to remove excess starch for fluffier results, though enriched varieties may lose added nutrients.

Use a 2:1 water-to-rice ratio as a starting point; adjust based on your preferred texture.

Let cooked rice rest for 5 minutes off heat, covered, to finish steaming.

Toast rice briefly in a dry pot before adding liquid for a subtly nutty flavor.

Asian stir-fries with soy and ginger

Latin dishes with black beans and cilantro

Indian curries with spices and coconut milk

Mild broths and vegetable sides

Stirring frequently while cooking breaks grains and releases starch, making rice mushy.

Using the wrong water ratio—too much liquid yields mushy rice; too little leaves it crunchy.

Lifting the lid during cooking releases steam and disrupts the cooking process.

Skipping the resting period, which allows carryover cooking to finish evenly.