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Tender, separate grains of rice cooked with a simple covered-steaming method. This dependable staple pairs easily with vegetables, curries, braises, grilled foods, and stir-fries.
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Rinsing controls surface starch, while a measured water ratio and covered rest allow the grains to finish absorbing moisture without becoming mushy.
Cool leftover rice promptly, transfer it to a shallow airtight container, refrigerate within 2 hours, and use within 3 to 4 days.
Reheat only until steaming hot throughout. Add 1 tablespoon of water per cup of rice, cover, and microwave or steam until hot; do not repeatedly reheat.
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