1 : 2rice to water (long-grain, by volume)
15–18 mincovered, low heat
10 minrest off the heat
Stovetop rice
- Rinse the rice in a sieve until the water runs mostly clear.
- Combine with water and a pinch of salt in a pot with a lid.
- Bring to a boil, then reduce to the lowest heat and cover.
- Cook about 15–18 minutes without lifting the lid.
- Rest, covered, for 10 minutes, then fluff with a fork.
Fried rice
What you need
- 3 cups cold cooked rice
- 2 eggs
- Frozen peas and diced carrot
- 2 tbsp soy sauce
- Oil, scallions, garlic
How it goes
- Scramble the eggs in hot oil and set aside.
- Stir-fry garlic and vegetables for 2–3 minutes.
- Add rice, breaking up clumps, and fry until hot.
- Add soy sauce, eggs, and scallions; toss and serve.
Day-old rice works best because it is drier and fries up less sticky. Cool leftover rice quickly and refrigerate it within an hour or two.