Learn how to cook long-grain rice like pasta. It’s perfect every time! Ready in under 20 minutes.
It’s come to my attention that most people don’t cook rice the way Italians do. And that’s okay.
But if you’ve found yourself disappointed by mushy, clumpy, crunchy or watery rice, read on. I’m going to explain how to cook long-grain rice like pasta, with a little shortcut.
I’m talking about perfect, al dente rice (firm but easy to chew), with each grain staying separate from the rest. The kind that’s delicious with a just bit of salt and butter, or even olive oil for a vegan option.
The rice makes a fabulous base for all kinds of meals….such as the fabulous dinner recipe I’ll be sharing in my next post. How’s that for suspense?
You’ll have to come back soon for that, but I won’t make you wait for the lowdown on how to cook long-grain rice. Are you ready?
There’s no need for precise measuring nor fancy equipment. If you’ve got a pot, a stove, a slotted spoon and a colander (that’s an affiliate link), you’re good. (But it helps to measure your rice so you know you’ll have enough.)
How to Cook Long-Grain Rice Like Pasta
- Pour the rice into your pot. (This is a little shortcut, instead of starting with a pot of water.)
2. Cover the rice with hot water, until the water is two inches above the grains.
Wait, do you see the map of Italy?! I swear, that was an accident! It’s totally okay if your floating rice doesn’t form the shape of a country.
3. Place your pot on the stove over high heat.
4. Add salt to the pot and stir it in.
5. Cover the pot and let it come to a boil. (Mine takes eight minutes.)
6. When the water is boiling, remove the lid and lower the heat until the pot is simmering.
7. Cook the rice, stirring occasionally, until it’s al dente. (Mine takes another eight minutes.)
8. When the rice is done, drain the water in a colander in your sink.
9. Return the rice to your pot and stir in some butter.
Finito! That’s it, folks.
(Recipe Source: Adapted from my Mom’s method. She lets the water boil first, then adds the rice.)
- 1 1/2 cups long-grain white rice
- hot water to cover the grains by two inches
- 1 teaspoon salt
- 1 1/2 tablespoons salted butter (use olive oil for a vegan option)
- Add your rice to a medium pot. Add hot water to your pot, until the water is two inches higher than the grains.
- Place your pot on the stove over high heat. Add your salt to the water and stir it in with a slotted spoon. Cover the pot until it boils. (Mine takes 8 minutes.)
- When the water is boiling, remove the lid and lower the heat until the pot is simmering. Simmer the rice, stirring occasionally, until it's al dente (firm but easy to chew). Mine takes 8 minutes. Taste it to see if it's done to your liking. There will be excess water in your pot.
- When the rice is cooked, drain the water from the pot into a colander in your sink.
- Transfer the cooked rice back to your pot and stir in your butter.
- Serve immediately or store leftovers in the refrigerator for up to 5 days.
If making smaller or larger quantities of rice, always make sure the water in your pot is two inches higher than your grains.