Rice (Plain White)



  • 1 cup Basmati rice or long grain rice
  • 2 cups water
  • 1/2 teaspoon salt
  • 1 teaspoon oil



Rice should be gently washed until the water is almost clear. For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking. Cooked rice expands to about 3 times its original size, so be sure to use the proper size pan.

Drain the rice and put into the saucepan. Add the water, oil, and salt, bring to a boil and turn the heat to low. Cover the pan. Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.


  • If rice has been soaking longer then half an hour use 2 tablespoons water less.
  • Check the rice after about 12 minutes, stirring gently. If rice is not ready cover it again and cook a few more minutes. When rice is ready but you feel it is too wet, turn off the heat and keep the cover open half way.
  • Don’t check the rice repeatedly because water will evaporate faster and rice will not cook right. Also, the grains will break if you stir the rice frequently and then the rice will look and feel mushy.