Rice Recipe

Rinse rice

Place 1 cup 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 30–45 seconds). This removes excess surface starch and helps prevent clumping.

Drain the rice well and let sit in the sieve for 1–2 minutes while you measure the water.

Combine and bring to a boil

In a medium saucepan with a tight-fitting lid, combine the rinsed rice, 1 1/2 cups water, and 1/2 teaspoon kosher salt. Stir once to distribute the rice evenly, place the lid slightly ajar, and bring to a gentle boil over medium-high heat (about 4–6 minutes).

Simmer covered

When the liquid reaches a steady simmer with small bubbles, reduce the heat to low so the pot maintains a very gentle simmer. Cover the saucepan tightly and cook undisturbed for 15 minutes. Do not lift the lid during this time — steam is what finishes the rice.

Rest off heat

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

Remove the lid. Fluff the rice gently with a fork to separate the grains.

If using, stir in 1 tablespoon unsalted butter until melted and distributed. Taste and adjust seasoning if needed (add a pinch more salt if desired).

Garnish with 1 tablespoon chopped parsley if using. Serve immediately.