Serve up fluffy rice time and time again with this easy how-to guide. We give you two simple methods you can use to cook long-grain rice and brown rice.
Place 1 cup of white long-grain rice in a strainer and rinse under cold water until the water runs clear.
Place the rice in a large saucepan and add one and a half cups of cold water.
Cover the pan with a tight-fitting lid so that the steam can’t escape, then bring to the boil over high heat. Reduce the heat to low and cook for 10 to 15 minutes or until the liquid is absorbed.
Turn off the heat but don’t remove the lid. Leave the rice to steam for another 5 minutes.
To make sure the rice is light and fluffy and the grains don’t clump together, remove the lid and use a fork to gently fluff the rice and separate the grains.
Place 1 cup of brown rice in a strainer and rinse under cold water until the water runs clear.
Bring a large saucepan of water to the boil over medium-high heat. Add the brown rice and cook, uncovered, stirring occasionally for 25 minutes.
When the rice is cooked, drain well. Serve the rice as a side dish or in salads and stir-fries.