How to Cook Rice: Steamed Long-Grain White Rice for 4 Servings

Instructions:

1. The Triple Rinse: Place the rice in a fine-mesh strainer and run cold water over it. Aggressively agitate the grains with your fingers. Continue until the water running through is crystal clear. Drain thoroughly.
2. The Controlled Simmer: Add the rinsed rice, water, salt, and oil to a medium heavy-bottomed saucepan. Bring to a rolling boil over medium-high heat. Give it one gentle stir to ensure no grains stick to the bottom.
3. The Steam Seal: Turn the heat down to the lowest possible setting. Cover with a tight-fitting lid. Simmer undisturbed for 15 minutes without lifting the lid.
4. The Sacred Rest: Remove the pot from the heat completely. Let it sit, still covered, for 10 minutes to allow moisture to redistribute.
5. The Finishing Fluff: Remove the lid and use a fork to gently lift and turn the rice, releasing remaining steam.