Perfect rice is one of those small kitchen victories that makes a whole meal feel complete. The good news is that it comes down to ratios and patience, not luck.
Rinse first
Rinsing rice under cold water until it runs clear removes excess starch and stops the grains clumping. For long-grain rice especially, this is the difference between fluffy and sticky.
Get the ratio right
A reliable starting point for long-grain rice is roughly one and a half times the volume of water to rice. You will fine-tune it to your pan, but this gets you close.
Let it steam
Once the water is absorbed, take the pan off the heat and leave the lid on for ten minutes. This resting time lets the grains finish gently and firm up.
Fluff, do not stir
Use a fork to gently lift and separate the grains rather than stirring, which can make them gluey. A few seconds of care here keeps everything light.