Dinah Mitchum

AVONDALE, Ariz. -- Sammy Smith won the Xfinity Series race at Phoenix Raceway on Saturday, the first victory for the 18-year-old high school student who is taking classes online so he can be a full-time driver.

Making his 13th start in the past two years for Joe Gibbs Racing, Smith led the final 52 laps and held off Cup Series star Kyle Busch on two restarts to take the checkered flag for the first time in a NASCAR national series event.

"It's amazing. It's a dream come true," Smith said. "It's awesome."

Ryan Truex finished second, followed by Sheldon Creed, Riley Herbst and Chandler Smith. Busch was second following a final restart with 15 laps to go, but he made contact with Chandler Smith on the final lap and ended up ninth.

Sammy Smith put JGR in Victory Lane in Phoenix for the 16th time in the second-tier series and for the sixth consecutive year -- with six different drivers. Christopher Bell (2018), Busch (2019), Brandon Jones (2020), Daniel Hemric (2021) and Ty Gibbs (2022) previously celebrated at the mile-long track in the desert.

Smith also became the youngest Xfinity Series winner at Phoenix. He did so with seemingly relative ease, leading 92 of 200 laps in the United Rentals 200 and not facing any significant challenges down the stretch.

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Just can't master the art of cooking rice on the stovetop? No stress—you're not alone. Many things can go wrong when prepping rice: too gummy, too hard, burnt. But, once you've got it down, it's simple to get it right every time. Before you know it, you'll have a steaming bowl of rice ready to be made into our easy Buddha bowls or topped with beef and broccoli for the easiest weeknight dinner.

Follow our steps with our top tips and tricks to master rice on the stovetop every time:

1. Rinse the rice.

Ugh, I know, rinsing is annoying, but it really is worth it to get rid of the dusty starches that may make the rice too sticky. Just place your rice in a fine mesh strainer and rinse under cold water until the water runs clear.

2. Remember the ratio.

For most types of rice, you'll always use a ratio of 1 cup rice to 2 cups water, which you can scale up or down. (Double-check your rice packaging to be sure.) Feel free to swap in chicken or vegetable broth for more flavor.

3. Bring the water to a boil

Then, stir in your rice and salt. And if you want to add a tab of butter, too, go for it — your rice will taste 10x better.

4. Get a steady simmer.

After adding the rice, the temperature of your water will drop significantly, and it'll stop boiling. Let it come back to a gentle simmer (otherwise you run the risk of your water cooking off faster than your rice gets tender).5. Don't take off the lid.

Cover the saucepan and reduce heat to low. Though it will be tempting, keep the lid on! It's very important not to mess with the steam.

6. Check at 18 minutes.

For long grain white rice, I always set a timer for 18, knowing that it could need another minute or two. Let the rice be your indicator, not the water. If there's a little water leftover, it's totally fine! Just tilt the saucepan slightly to drain it out. (Cooking brown rice? Check at 30 minutes.)

7. Leave it alone.

Turn off the heat, replace the lid, and let it rest for a few minutes in the steamy saucepan. Patience is a virtue, my friend.

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