Rice Recipe

Rinse

Place 1.5 cups long-grain white rice in a fine-mesh sieve or bowl. Rinse under cold running water, stirring with your hand, until the water runs mostly clear (about 30–60 seconds). Drain well.

Toast (optional)

In a medium saucepan with a tight-fitting lid, melt 1 tbsp unsalted butter (or 1 tsp olive oil for a lighter flavor) over medium heat. Add the drained rice and cook, stirring frequently, for 2–3 minutes until some grains become slightly translucent and have a faint toasted aroma. This step is optional but improves texture and flavor.

Add liquid and season

Add 2.25 cups water (or 2.25 cups chicken/vegetable stock if using) and 1/2 tsp salt to the saucepan. Stir once to distribute the rice evenly. Bring to a gentle boil over medium-high heat.

Simmer

When the liquid reaches a rolling simmer, reduce heat to low so the pot is at a gentle simmer. Cover tightly with the lid and cook undisturbed for 15 minutes. Do not lift the lid during this time.

Rest and fluff

After 15 minutes, remove the saucepan from heat but keep it covered. Let rice rest, covered, for an additional 10 minutes to finish steaming. Remove the lid and fluff the rice gently with a fork to separate grains. Taste and adjust seasoning with up to 1/4 tsp freshly ground black pepper if desired.

If using minced garlic, sauté 1 tsp minced garlic in 1 tsp olive oil (or 1 tsp butter) over medium heat in a small skillet for 30–45 seconds until fragrant and lightly golden. Stir the garlic and oil into the fluffed rice. Fold in 1 tbsp chopped fresh parsley for brightness. Adjust salt to taste.

For richer rice, stir an additional 1/2 tbsp butter into the rice while fluffing so it melts through the grains.