American Long-Grain White Rice
Regular domestic long-grain white rice cooked on the Regular cycle, with optional butter or oil stirred in before serving.
Ingredients
| 1 cup | 240 ml | long-grain white rice |
| 1½ cups | 360 ml | water |
| ¼ teaspoon | 1.3 ml | salt |
| 1 to 2 tablespoons | 15–30 ml | unsalted butter, margarine, olive oil, or nut oil (optional) |
Instructions
This recipe is for regular domestic long-grain white rice, brands like Mahatma and Pacific International, and the non-aromatic Indian extra-long-grain white rice (look for the finest grade, called Patna, for the region in which it is grown). The package will indicate whether it is grown in Texas, Arkansas, or California, our main regions for growing the offshoots of our original Carolina gold strain of rice. Domestic long-grain white rice does not have to be washed or soaked before cooking, but the extra-long-grain Indian rice should have one rinse. (Note: This recipe is not for imported aromatic rices like basmati or jasmine.)
- Place the rice in the rice cooker bowl. Add the water and salt; swirl to combine.
- Close the cover and set for the Regular cycle.
- When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon.
- This rice will hold on Keep Warm for hours. Before serving, stir in the butter or oil, if using. Serve hot.
MACHINE: Medium (6-cup) rice cooker; fuzzy logic or on/off CYCLE: Regular YIELD: Serves 3 to 4