Perfect rice in a pot every time

Wrote up this comment on another sub, and figured I’d share. This is my method for long grain white rice like basmati or jasmine.

1. ⁠Put rice in pot, enough to cover the whole bottom, and then a little extra.

2. ⁠Cover rice with cold water, swirl around, carefully pour out the water. Repeat 3 times, and don’t worry about pouring out every last bit of water, a bit leftover is fine.

3. ⁠Cover rice with cold water, shake pot to level rice, add water until the water is just at the first knuckle above the index fingernail when the finger is lightly resting on top of the rice. If your fingers are way longer or shorter than the average man’s, you may need the water slightly above or below the knuckle.

4. ⁠Put uncovered pot on a burner set on max, salt, and stir every 30 seconds to prevent rice on the bottom from burning.

5. ⁠When the water just starts to bubble, reduce heat to minimum, and cover for 15 minutes. DON’T TAKE THE LID OFF. SERIOUSLY, DON’T DO IT.

6. ⁠After 15 minutes, remove from heat. Leave covered for an additional 5 minutes.

7. ⁠Remove lid, fluff with a fork, enjoy!