White Long-Grain Rice

Dry uncooked rice stores indefinitely in a cool, dry place in an airtight container. Cooked rice should be refrigerated within 2 hours and used within 4-6 days, or frozen for longer storage.

Values for cooked rice. High in carbohydrates, low in fat and fiber due to milling.

Rinse rice under cold water until water runs clear to remove excess starch for fluffier results

Use a 2:1 water-to-rice ratio (2 cups water per 1 cup rice) as a starting point

Let cooked rice rest covered for 5-10 minutes after cooking, then fluff with a fork

For extra flavor, cook rice in broth instead of water or add a bay leaf or butter

Avoid stirring rice while it cooks, as this releases starch and makes it gummy

Not rinsing the rice, leading to gummy or sticky texture from excess surface starch

Lifting the lid repeatedly during cooking, which releases steam and affects texture

Using too much water, resulting in mushy rice

Leaving cooked rice at room temperature for more than 2 hours, which can cause bacterial growth