White Rice Recipe

Rinse the rice

Place the rice in a fine-mesh sieve or bowl. Rinse under cold running water, stirring with your hand, until the water runs mostly clear (about 3–5 rinses). This removes excess surface starch and prevents gummy rice. Drain well.

Measure water: use 1 1/2 cups water for each 1 cup of long-grain white rice for stovetop cooking (adjust if using different rice type or method).

Combine and bring to a simmer

In a small saucepan with a tight-fitting lid, add the rinsed and drained rice, 1 1/2 cups water, and 1 tsp salt. Add 1 tsp butter or oil if using. Stir once to distribute rice evenly. Place the pan over medium-high heat and bring to a gentle boil (visible bubbling) - this should take 3–5 minutes.

Reduce heat and cover

As soon as the water reaches a boil, reduce heat to low so the liquid is barely simmering. Cover the saucepan with the lid. Do not lift the lid during the next step.

Simmer gently

Cook undisturbed for 15 minutes. Keep the heat low enough that you hear only a faint sizzle; vigorous boiling will produce unevenly cooked rice.

Rest off heat

After 15 minutes, remove the pan from the heat but keep it covered. Let the rice rest, covered, for 5–10 minutes. This allows residual steam to finish cooking the grains and firms the texture.

Fluff and serve

Remove the lid and gently fluff the rice with a fork to separate the grains. Taste and adjust seasoning if needed. Serve hot.