Sobre esta receta

Una receta clásica y infalible de arroz blanco al vapor que sale perfectamente esponjoso cada vez. Usando el simple método de absorción — no se requiere arrocera — este alimento básico de la cocina combina hermosamente con casi cualquier plato. Enjuagar el arroz y dejarlo reposar después de cocinar son los dos secretos para granos ligeros y separados que nunca se apelmazan ni se vuelven blandos.

Instrucciones

1. 1

   Place the long-grain white rice in a sieve and rinse under ^[cold running water], stirring gently with your hand, until the water runs mostly clear — about 30 to 60 seconds. This removes excess surface starch and is the key to fluffy, non-sticky rice.

2. 2

   Add the rinsed long-grain white rice, water, and kosher salt to a saucepan. If using butter, add it now. Stir once to combine and spread the rice into an even layer.

3. 3

   Bring the water to a full boil over ^[medium-high heat], uncovered. Watch the pot — this takes about 3 to 4 minutes.

4. 4

   Once boiling, immediately reduce the heat to ^[the lowest setting] on your burner. Place a tight-fitting lid on the pot. Cook, undisturbed, for 15 minutes. Do not lift the lid — the steam trapped inside is what cooks the rice.

5. 5

   After 15 minutes, remove the pot from the heat entirely. Keep the lid on and let the long-grain white rice rest, off the heat, for 5 minutes. This allows the steam to finish cooking any remaining firm grains and makes the texture even throughout.

6. 6

   Remove the lid and fluff the long-grain white rice gently with a dipping fork, lifting from the bottom and folding the grains over. Taste and adjust kosher salt if needed. Serve immediately.