It's seemingly the most basic kitchen task, yet it still bedevils many accomplished cooks: making a perfect pot of Basic, Fluffy White Rice, with each grain distinct and not mushy. It's not impossible, though, if you know a few secrets: use the right amount of water, gentle heat, a tight-fitting pot lid, and a post-cooking resting period. Be sure not to skip the resting step at the end; as the rice sits off the heat, the moisture in the rice redistributes itself for a more uniform texture throughout the pot.
STEP ONE: RINSE AND (MAYBE) SOAK
I usually rinse my rice in a few changes of cold water. There are two reasons for rinsing: some mills outside the U.S. use talc as a milling aid, so it's an important step for imported rice. The rinsing also removes loose starch, making the rice less sticky.
For most everyday meals, you can get good results without soaking your rice. If I'm using older rice, I soak it for about 30 minutes, which makes the grains less brittle and prone to breakage. Soaking is also traditional for basmati rice, as it helps the rice expand to maximum length. Either way, be sure to drain your rice thoroughly or you'll be using more water in cooking than you intended.
Rice Recipes: Pilafs