Nasi Putih (aka plain, white rice)

  • Long-grain white rice, 1/2 cup per person.
  • Salt, a pinch
  • Water, 1/2 cup per person plus 1/4 cup to evaporate

Rinse the dry rice and drain. Add salt and water, and bring to a boil.

Cover, reduce the heat and cook for 10 minutes plus 1 minute per portion (up to 15 minutes total). 

Remove from the heat, stir loose with a fork and let sit for five more minutes. Serve forth.


This works should work for any long-grain white rice, like Basmati or Pandan, except parboiled rice. Brown rice takes a lot longer to cook. Short grain rice used for sushi may need a little more water.

[EDIT] I've since learned that a lot of different things can affect how rice cooks. You might need more water.

I'm opinionated about rice. Parboiled rice is a waste of rice - the only way to cook it well is to cook it like pasta, in too much water and then drained, ending up as flavourless soggy kernels of sadness; or as risotto, in which case you should have just started with risotto rice in the first place.

[EDIT] Parboiled rice is still sad, but you can use it fine for congee (savoury rice porridge).

Anyone who learned to cook in Asia - which yes, I'm aware that is a huge continent with hundreds of cultures, so I'll repeat - ANYONE who learned to cook in ALL OF ASIA, knows how to cook rice. There are some differences, preferences etcetera, but NONE of them have you drain the rice. Not Japanese Sushi, not Iranian Tahdig, not Indian Biryani. None of them. We know better.

So, for my European friends, please learn. I promise, this rice will be flavorful, fluffy and above all, easy.

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