Long grain rice is available in a variety of strains. Cooking long grain rice is an acquired skill. The amount of water used while cooking rice affects the texture and quality of the rice after it is cooked. Two cooking methods work for all varieties of long grain rice. Use the absorption or stove-top method to cook rice without spending a lot of time in the kitchen.
Rinse the rice to remove excess starch and debris. Strain rice thoroughly.
In a pot, combine 1 1/2 cups of water for every cup of rice.
Cook the rice over medium-high heat. Place a lid over the pot to capture the steam. Once the water is absorbed, the steam will continue to cook the rice.
Allow rice to cook for at least 12 minutes before checking its texture.
Remove the rice from the heat source. Let the rice cool for 5 to 15 minutes with the lid still on the pot before serving. Serving the rice directly after removing it from the heat will result in an unfavorable texture.
Stove Top Method
Rinse rice to remove extra starch. Strain the rice.
Use 2 cups of water for every cup of rice. Place water in a shallow pot. Boil the water for 5 minutes.
Slowly add the rice to the water. Reduce the heat, and cook the rice for 20 minutes.
Remove the rice from the stove top. Place a lid over the pot to capture the steam. The rice will continue to cook for 3 additional minutes.
Strain the rice. Allow long grain rice to cool for 10 minutes before serving.
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Angela LaFollette holds a Bachelor of Arts in advertising with a minor in political science from Marshall University. LaFollette found her passion for writing during an internship as a reporter for "The West Virginia Standard" in 2007. She has more than six years of writing experience and specializes in topics in garden and pets.
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