White Rice

STOVETOP METHOD

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1. Rinse the rice to remove excess starch until water runs mostly clear.
2. Bring 2 cups of water to a boil in a medium saucepan over high heat. Add the rice and salt to the pot. Reduce the heat and cover. Cook for 18-20 minutes.
3. When done, the rice should be tender and the water fully absorbed. Fluff with a fork and serve warm.
4. Cooked white long-grain rice can be stored in the refrigerator for 4-6 days in an airtight container. When you go to reheat the rice, always add a couple tablespoons of water.

INSTANT POT METHOD

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1. Rinse the rice to remove excess starch until water runs mostly clear.
2. Place the rice into the inner pot. Pour in 1 cup water and add the salt.
3. Place the lid on the Instant Pot and click to close. Press the Pressure Cook button. Adjust the timer to 4 minutes and set pressure to High.
4. When the timer beeps, allow a 10-minute natural release. Then, manually release any remaining pressure until the indicator pin drops. When done, the rice should be tender. Fluff with a fork and serve warm.