NOT ā€“ White Rice

Serves 2
Prep time 3 hours, 5 minutes
Cook time 20 minutes
Total time 3 hours, 25 minutes
By author Rachel Paris
This is basic long grain white rice cooked at high altitude without being mushy or half-cooked. Cooked perfectly.


  • 2.5 cups water
  • 1 cup long grain white rice (soaked in cold water for 3 hours)


Step 1 Place rice and water in a 4 qt sauce pan. Allow to soak for 3 hours.
Step 2 Drain off water and rinse the rice about 5-6 times until the water is clear (almost clear).
Step 3 With drained rice in the pot, add 2.5 cups of water to the rice.
Step 4 On medium high, bring rice to a rolling boil and cook for 5 minutes stirring constantly and the rice has become opaque and the water has reduced.
Step 5
Place the lid on the rice and cook on low for 20 minutes. Check at 15 minutes. If the rice is still hard in the middle, cook for another 5 minutes, keeping the lid on.
Step 6
Once done, remove from heat. The rice should be light and fluffy. Use a rice paddle or spoon to fluff the rice by folding it over onto itself. Cover until ready to serve.

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