Steamed White Rice

Instructions

1. Rinse 1 cup of long-grain white rice in a fine mesh sieve under cold running water. This helps remove excess starch, which can cause the rice to be gummy.
2. In a medium saucepan, combine the rinsed rice, 2 cups of water, and 1/2 teaspoon of salt (optional) for flavor.
3. Place the saucepan on the stove over medium-high heat and bring the water to a boil. Stir the rice gently to ensure it is evenly distributed in the water.
4. Once the water reaches a boil, reduce the heat to low to maintain a gentle simmer.
5. Cover the saucepan with a tight-fitting lid. This traps steam and ensures the rice cooks evenly.
6. Simmer the rice, covered, for 18 minutes. Avoid removing the lid during this time, as it allows steam to escape.
7. After 18 minutes, turn off the heat and let the rice sit, still covered, for an additional 5 minutes. This resting period helps the rice absorb any remaining water and become fluffy.
8. Remove the lid and gently fluff the rice with a fork before serving. This helps separate the grains for a light and fluffy texture.