An essential classic of French cuisine, plain white rice is the perfect base to accompany all your dishes. Fluffy and flavorful, prepared using the traditional method for perfectly separated grains that are light and delicious.
⏱️23 min
📊Easy
👥4 servings
🍽️Main
quickbudget-friendlyvegetarianfamily
Ingredients
250 glong grain white rice
500 mlwater
1 cuillère à caféfine sea salt
10 gbutter
Instructions
1RINSING THE RICE: Pour the rice into a fine sieve and rinse it thoroughly under cold running water while stirring with your fingers for 30 seconds. This step is crucial to remove excess starch that would make the rice mushy. Continue until the water runs clear. Drain the rice well.
2HEATING THE LIQUID: Pour the water into a medium-sized saucepan and bring it to a boil over high heat. Add the fine sea salt as soon as the water boils. Taste the water: it should taste like a lightly salted soup. This salt concentration is essential for properly seasoning the rice.
3COOKING THE RICE: Gently pour the drained rice into the boiling water. Stir just once with a fork to ensure it is well submerged. As soon as the mixture returns to a boil, reduce the heat to the lowest setting and cover the saucepan with a tight-fitting lid. The cooking must be gentle and even, without disturbance.
4RESTING AND ABSORPTION: Let the rice cook covered for 16 to 18 minutes. Do not open the lid during cooking to avoid losing steam. You will hear a slight regular crackling sound: this is normal. The rice is done when it has absorbed all the water and the grains are tender yet still firm.
5FINISHING AND SERVING: Remove the saucepan from the heat and let it rest for 2 to 3 minutes without removing the lid. Pour the butter over the rice, then lift the lid and gently fluff with a fork to separate the grains and coat them with butter. Transfer immediately to the serving dish to keep the rice hot and light.