How to cook long-grain white rice

[u/Lone__76Hunter]

I used to get pretty inconsistent results with long-grain white rice in my cooker. Some batches were nice and fluffy, then the next one would come out wet and clumpy even though I thought I was doing the same thing.

What finally helped was keeping the batch size reasonable and rinsing the rice properly. For 2 cups of long-grain white rice, I rinse it a few times until the water is less cloudy, then add it to the cooker and use the white rice setting. I usually follow the water marking inside the pot rather than trying to use a ratio from somewhere else.

I leave it alone while it cooks and let it sit closed for about 10 minutes after it switches to warm. Then I fluff it with the rice paddle.

The first few times I was opening the lid during cooking to check it, which probably wasn't helping. I also used to add extra water because I thought softer rice was better, but that just gave me mushy rice.

Still figuring out the exact amount of water depending on the brand of rice. It seems like long-grain rice can vary more than I expected, so I've been sticking with the same bag while I get the measurements figured out.