You will find yourself making this recipe over and over again during your lifetime. The finger measurement works for all long-grain white rice varieties, including basmati, American white rice and white rice hybrids like Texmati. Trying to cook rice with static formulas like 1 cup of rice to 1½ cups of water is a recipe for disaster because the more rice you cook, the less water you need. So just remember to measure water to the first crease in your index finger and you'll have perfect rice every time.
- 1¼ cups long-grain jasmine rice
- 1¾ cups water
Add the rice to a fine-mesh strainer and rinse under cold running water while swirling with your fingers to wash the rice. Wash the rice for about 30 seconds and then rinse for about a minute.
Add the rice to a 2-quart saucepan. Insert your index finger until touching the top of the rice with your fingertip. Add water until the water just reaches the first crease of your finger. Turn the heat to high. As soon as the water reaches a boil, give everything a good stir, reduce the heat to a low simmer and cover the pot. After 20 minutes, remove the pot from the heat and let it sit for at least 15 minutes before fluffing with a fork and serving.