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measuring cup, water, saucepan with lid salt, rice, wooden spoon, fork


Boil water and add saltPour water (for every cup of rice, use 1 3/4 cups of water) into a large saucepan with a tight-fitting lid. Bring to a boil. Mix 1 teaspoon salt into the water.
Pour in riceAdd it to the boiling water.Stir once, or just enough to separate the riceUse a wooden spoon to separate any clumps. Don’t over-stir: That can cause the rice to become sticky.Cover the pot and simmerBe sure the lid fits tightly on the pot. Turn down the heat to its lowest setting. Let rice simmer for about 18 minutes, then remove from heat and allow the rice to steam in the pot for another 5 minutes.Fluff rice with a forkJust before serving, gently fluff the rice with a fork to separate the grains.

Tip: Don’t uncover the saucepan or stir the rice during cooking. If it’s done before you’re ready to serve it, place a folded towel over the saucepan, replace the lid, and set aside. The towel will absorb excess moisture and condensation, helping prevent overcooked and mushy rice.
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