Long Grain White Rice

No stick, No burn Long Grain White Rice

No more soggy rice for me. Thank you! –Randy Phillips

Yikes! My rice cooker finally broke so I was forced to learn how to cook rice. This isn't your regular shmegular rice recipe though - this is a formular. My go-to rice to water ratio is: How ever many cups of uncooked rice you use, the water amount is + 1.

So, if you plan to cook 4 cups of uncooked rice, you'll need 5 cups of water. Another example is, if you plan to cook 2 1/2 cups of uncooked rice, you'll need 3 1/2 cups of water. This ratio has yet to fail or embarrass me, as the honorable, family proclaimed, "family chef." I grew so confident with this method that I stepped out of my comfort zone and began adding rice to every culinary event I was hired for. Cooking rice was like 1-2-3. This basic rice quickly became a staple side at my job, home and ghost kitchen.

Long Grain White Rice

Serves: 6-8

Ingredients

• 2 cups of long grain white rice

• 3 cups of water

• 1 Tablespoon of salt

• 1 Tablespoon of oil

Directions

1. On medium heat, put 3 cups of water and 1 Tablespoon of salt to boil.

2. Measure 2 cups of rice. Then wash the rice until the water is clear. Pour out the water used to wash the rice.

3. Once the water has reached a boil, add the rice in the boiling water pot. Then add 1 Tablespoon of oil. Cover the pot.

4. Set the timer for 15 - 17 minutes. Stir the rice. Cover the pot.

5. Cook until the timer sounds. Turn off the stove. Remove the pot from the heat, keep pot covered. Let pot steam for 10 minutes. Uncover, then fluff the rice with a fork. Voila! Your rice is ready to serve.

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