Perfect White Rice

Perfect White Rice. How to make perfect fluffy white rice with no measuring cups! Using the knuckle method or knuckle measurement.

Ingredients

long grain white rice
water

Instructions

Place desired quantity of rice into a fine mesh sieve and rinse until water runs clear.
Pour rinsed rice into a heavy bottomed sauce pan and cover with an inch of water. Use the Knuckle Method to measure this by placing the tip of your middle finger gently on top of the rice. The water should reach the line of your first knuckle on the inside of your finger. Make sure the rice is level in the pot when you measure the water.
Bring the pot of rice to a boil over medium to medium high heat.
When the water level has evaporated down to the level of the rice and you just see water bubbles popping up and creating holes in the surface of the rice, cover the pot and turn heat down to simmer, or low. Set timer for 15 minutes. Do not lift the lid.
At the end of 15 minutes, remove pot from heat and, keeping pot covered, allow to sit for another 5 minutes.
Fluff with fork and serve.
Rice stores beautifully in the refrigerator for up to 3 days and in the freezer up to 3 months. (See notes)

Recipe Notes

*Store rice covered in refrigerator up to 3 days. To reheat, sprinkle a spoonful or so of water over rice, cover and reheat in microwave. The bit of added water will help create steam in the reheating process. Use your judgment on how much you need. If you've reheated and your rice seems a bit dry, add a bit more water and heat long enough to create some steam.

*For longer storage, place cooled rice in a zipped freezer bag, pressing the rice flat and removing all the air. Freeze up to 3 months. I don't like to reheat in plastic, so I usually just heat the bag briefly in the microwave until I can break it up. I then transfer the rice to a bowl, sprinkle with a spoonful of water, cover and reheat in the microwave. It comes out hot, steamy and fluffy as if you've just made it.

*If you have an electric stove that stays at a higher heat level for an extended period of time even when turned down to low, you may have an issue with this process and you could risk burning the rice. In this case, you may have to experiment with turning the heat down to a simmer right after you've reached the boiling stage so that the burner has time to reduce its heat. Continue boiling until the water reaches the stage where it's creating those bubble holes in the surface of the rice. Cover and proceed as directed in recipe. Update 7-19-15: I recently spent time in a cabin that had an electric stove. I was worried I might burn the rice, but using the tips mentioned here in the notes, I had no issues. So, even on an electric stove, I ended up with another pot of Perfect White Rice :)