Rice Recipe

Rinse the rice

Place the rice in a fine-mesh sieve or bowl and rinse under cold running water while gently rubbing the grains with your fingers until the water runs mostly clear (about 30–60 seconds). This removes excess surface starch and prevents clumping.

Combine rice, water, salt, and fat

In a medium saucepan with a tight-fitting lid, add the rinsed rice, 2 cups water, 1 tsp kosher salt, and 1 tbsp butter or oil. Stir once to distribute the rice evenly.

Bring to a simmer

Place the saucepan over medium-high heat and bring the liquid to a gentle boil, uncovered. Once boiling, give it one more quick stir to make sure rice isn't sticking, then reduce the heat to the lowest simmer setting so the surface barely moves.

Cover and cook

Cover the saucepan with the lid and cook undisturbed for 15 minutes. Do not lift the lid during this time; steam is what finishes the rice evenly.

Steam off heat

After 15 minutes, turn off the heat and keep the lid on. Let the rice steam for an additional 10 minutes to finish cooking and settle. This step produces fluffy, separated grains.

Fluff and serve

Remove the lid, use a fork to gently fluff the rice by separating the grains. If desired, stir in optional finishes (see below) or serve plain.

For a bright finish, stir in 1/2 tbsp lime juice and 1 tbsp chopped cilantro into the hot, fluffed rice and season with 1/4 tsp freshly ground black pepper to taste. Adjust salt if needed.

Alternatively, for plain rice, skip this section and serve immediately alongside main dishes.