White Rice Recipe
Make White Rice Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Rice and water
Aromatics & seasoning
Method
Rinse and measure
Rinse rice
Place 1 cup of long-grain white rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently swishing with your hand, until the water runs clear (about 30–60 seconds). This removes excess surface starch and prevents gummy rice. Drain well.
While the rice drains, measure 2 cups of cold water and 1 teaspoon of salt.
Cook rice
Combine and bring to a boil
In a medium saucepan with a tight-fitting lid, add the drained rice, 2 cups water, 1 teaspoon salt, and 1 tablespoon butter or oil if using. Stir once to evenly distribute. Place saucepan over medium-high heat and bring to a gentle boil (visible bubbles and steam) uncovered — about 4–6 minutes depending on stove.
Simmer covered
When boiling, immediately reduce heat to low so the liquid is at a bare simmer. Cover the pan tightly with the lid. Cook undisturbed (no lifting lid) for 15 minutes.
Rest
After 15 minutes, remove the pan from heat but keep it covered. Let the rice rest for 5–10 minutes to finish steaming and to set the texture.
Fluff and serve
Remove the lid, use a fork to gently fluff the rice by separating the grains. Serve hot.
Notes and adjustments
If you prefer firmer rice, use 1 3/4 cups water per cup rice and reduce cooking to 13 minutes. For softer rice, use 2 1/4 cups water and increase cooking to 16–17 minutes. For larger batches, maintain the rice-to-water ratio of 1:2 and adjust time slightly if using a much larger pot.