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Kittencal's Perfect Cooked White Rice (Soft, Medium or Firm)

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“This method will create a perfect cooked rice --- remember not to stir at anytime while cooking or the rice will stick to the bottom of the pot, and do not cover with a lid until all water is absorbed, for this method use only long grain white rice, please see directions for water amount.”

Ingredients Nutrition


  1. *NOTE* for a firm rice (which makes the best Chinese fried rice) use 1-3/4 cups cold water, for medium use 2 cups water less 2 tablespoons, for soft use 2 cups water.
  2. Place the uncooked rice in a fine strainer and rinse thoroughly under cold water; drain very well (this is an important step the rice must be rinsed firstly).
  3. Place the rice into a 2-quart saucepan then spread out to cover the bottom.
  4. Pour the water over the rice, then sprinkle the salt over the top (do not stir) bring to a full boil UNCOVERED on medium-high heat.
  5. When rice is at a full boil immediately reduce heat to medium-low (more towards the lower setting) and simmer uncovered for 20 minutes or until the water has evaporated and the rice looks dry (push aside a few grains of rice with a fork, if there is no moisture/water in the bottom of the pot then it's ready, do not stir!).
  6. Turn off the heat and cover with a lid and let the rice stand on the element for 20 minutes.
  7. Fluff the rice with a fork before serving.

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