Perfect White Rice | Stovetop Method

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Choose a heavy-bottomed pot and rinse the rice. Add a small amount of water to the pot with rice, swirl gently by hand, then pour off the water. Repeat this process about three times until most of the rice flour is removed and the water runs relatively clear.
   ▶ ≈1:08
2. 2
   Add water using the finger knuckle method. Pour in water until it reaches the level of your middle finger's first knuckle when your finger is placed on top of the rice.
   ▶ ≈3:10
3. 3
   (Optional) Soak the rice for 30 minutes to 1 hour to help it absorb some water and become fluffier. This step can be skipped for white rice but is recommended for brown rice.
   ▶ ≈4:10
4. 4
   Bring to a hard boil. Place the pot on the stove over high heat (or about three-quarter power on an induction cooktop) until the rice and water reach a rolling boil.
   ▶ ≈5:00
5. 5
   Maintain a boil for about 5 minutes. Let the water continue to bubble away until the water level drops to the surface of the rice, where you'll see steam holes begin to form.
   ▶ ≈5:45
6. 6
   Reduce heat to low and cover. Once the water reaches the rice level, turn the heat down to the lowest setting, cover with a lid, and set a timer for 12–15 minutes. Let the rice steam gently.
   ▶ ≈5:45
7. 7
   Rest off the heat. When the timer goes off, turn off the heat and leave the lid on for about 5 more minutes to allow excess steam to escape.
   ▶ ≈6:03
8. 8
   Open the lid and fluff with a rice paddle. Open the lid and use a rice paddle (shamoji) with a cutting motion to fold and turn the rice—never press down. Let it rest for 1–2 minutes to allow any remaining steam to escape. The rice will become fluffy, glossy, and perfectly sticky.
   ▶ ≈6:10