Rice Recipe

Rinse and measure

Place 1.5 cups long-grain white rice in a fine-mesh sieve or bowl. Rinse under cold running water, swirling with your hand, until the water runs mostly clear (about 30–60 seconds). This removes excess surface starch and prevents clumping. Drain thoroughly.

Combine rice and water

In a medium saucepan with a tight-fitting lid, add the drained rice and 2.25 cups water. Add 1 tablespoon butter or oil, 3/4 teaspoon kosher salt, and the bay leaf if using. Stir once to combine and distribute the rice evenly.

Bring to a simmer

Place the saucepan over medium-high heat and bring the mixture to a gentle boil. Watch carefully so it doesn't boil over. Once it reaches a boil, reduce heat immediately to low so the surface shows only a few small bubbles (a gentle simmer).

Cover and cook

Cover the pot with the tight-fitting lid and cook undisturbed on low heat for 15 minutes. Do not lift the lid during this time — lifting releases steam and alters the cooking time.

Rest off heat

After 15 minutes, remove the saucepan from the heat but keep it covered. Let the rice rest, undisturbed, for 10 minutes. The residual steam finishes cooking the rice and firms the grains.

Fluff and finish

Remove and discard the bay leaf. Using a fork, gently fluff the rice to separate the grains. Season with freshly ground black pepper (about 1/8 tsp) and taste for salt; add a pinch more if needed. If desired, sprinkle 1 tablespoon chopped parsley or cilantro over the rice for color and freshness.

Serve

Transfer the rice to a serving bowl or plate and serve hot. Leftover rice can be cooled quickly and refrigerated in an airtight container for up to 3–4 days.