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.
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.
This rice goes well with so many dishes. Try it with Parmesan Chicken Drumsticks with Garlic Butter, Lemon-Parmesan Cod with Garlic Butter or this Apple-Mushroom Pork Tenderloin.
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Enjoy!
(Recipe Source: Adapted from my Mom's method. She lets the water boil first, then adds the rice.)
How to Cook Long-Grain Rice Like Pasta
Ingredients
- 1 ½ cups long-grain white rice
- hot water to cover the grains by two inches
- 1 teaspoon salt
- 1 ½ tablespoons salted butter (use olive oil for a vegan option)
Instructions
- 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.
Ama
I’ve never seen rice cooked this way. I want to try it but I’m shook.
Mamma C
Hi Ama - Haha! Go for it.
Annabelle
What would be changed to cook Arborio Rice (short grain rice???)
What kinds are considered long grain rice? I'm not a rice cooker
at all so all this information is very interesting to me. Sounds so good
too. Thanks.
Mamma C
Hi Annabelle - I use Arborio rice for risotto, as in this Basic Risotto and this Baked Risotto with Asparagus and Spinach. For long-grain rice, I just buy Uncle Ben's Long-Grain Rice.
Edyta at Innocent Delight
Awesome, I always wanted to know how to perfectly cook rice. Now I do!
Mamma C
I'm glad if this is helpful. Thanks, Edyta!
Regina
Oh I like this!! I love to experiment with different types of rice and always coming up with a new water ratio can be annoying. Totally going to try this!
Mamma C
Yeah, this eliminates the guesswork. Enjoy, Regina!
Valentina
This is so interesting. I've never heard of cooking rice this way and I'm definitely going to try it.
Mamma C
Growing up, I thought everyone cooked rice like pasta. I had no idea! I hope you like this method, Valentina!
Beth
Very interesting! I always measure the liquid. I'll have to try it your way next time!
Mamma C
I hope you like it, Beth!
Kristine
This rice looks absolutely perfect! I love that it's 'fool-proof' - I need that, haha!
Mamma C
I'm glad you mentioned that, because I had to fix my spelling, Lol! Thanks, Kristine!