Rice Recipe

Rinse the rice

Measure 1 cup long-grain white rice into a fine-mesh sieve or bowl. Rinse under cold running water or swish in several changes of water until the rinse water runs clear. Drain thoroughly. Rinsing removes excess surface starch so the cooked rice is less sticky.

Toast (optional) and combine

In a medium saucepan with a tight-fitting lid, heat 1 tablespoon unsalted butter or neutral oil over medium heat until shimmering. Add the drained rice and cook, stirring, for 1–2 minutes until some grains look translucent at the edges and aromatic. This step is optional but improves texture and flavor. Add 1.5 cups water and 1 teaspoon kosher salt and stir once to combine.

Bring to a simmer

Increase heat to medium-high and bring the water to a gentle boil. As soon as it boils, reduce heat to the lowest setting that maintains a gentle simmer. Cover with the lid.

Cook covered

Cook undisturbed for 15 minutes. Do not lift the lid during this time—steaming is what finishes the rice cooking evenly.

Rest

After 15 minutes, remove the saucepan from heat but keep it covered. Let the rice steam and rest for 10 minutes—this lets residual heat finish cooking and firms the texture.

Fluff and finish

Remove the lid and gently fluff the rice with a fork to separate the grains. If using optional finish ingredients, stir in 1 tablespoon chopped parsley or cilantro, 1/2 tablespoon fresh lime or lemon juice, and season with 1/4 teaspoon freshly ground black pepper. Taste and adjust salt if needed.

Scaling: For larger batches, maintain the rice-to-water ratio of 1:1.5 for most long-grain white rice. Increase cooking time slightly for larger volumes but keep the same covered-rest method. Alternate liquids: Substitute low-sodium chicken or vegetable broth for water for more flavor (use same volume). For softer rice, add 1-2 tablespoons more water.