Long Grain White Rice

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

Rinse rice briefly under cold water before cooking to remove surface starch (optional but helps with fluffiness).

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

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

Long grain rice works best when you want individual grains; short grain is better for risotto or sushi.

stir-fries

curries

grilled meats

roasted vegetables

beans

soy sauce

cilantro

lemon

Stirring constantly while cooking breaks the grains and creates mushiness.

Overcrowding the pot or using too much water leads to gummy rice.

Lifting the lid repeatedly releases steam and throws off cooking time.

Cooking at too high a heat burns the bottom before the inside is done.