Plain Long-Grain Rice

In the Carolinas and in Cuba, plain rice is always white and fluffy, the standard most Americans still follow for rice cooking. That texture depends on a good long-grain rice, cooked with a little salt and coated with a little oil of some kind after cooking. Even if you are in a hurry, take the time to let the rice stand for ten minutes after cooking to “steam” (in South Carolina parlance), then add butter, oil, or drippings, stir or fluff gently, and serve. The resting time gives the starc