White Rice Recipe

Measure and rinse

Measure 1 1/2 cups long-grain white rice into a fine-mesh sieve. Rinse under cold running water, swishing the rice with your hand, until the water runs mostly clear (about 30–60 seconds). Drain thoroughly. Rinsing removes excess surface starch and helps the rice cook up fluffy rather than gummy.

While rinsing, measure 2 1/4 cups water and 3/4 teaspoon kosher salt; have the butter and oil ready if using.

Bring to a simmer

In a medium saucepan with a tight-fitting lid (about 2-quart), combine the rinsed rice, 2 1/4 cups water, and 3/4 teaspoon kosher salt. Add 1/2 teaspoon neutral oil if using (this helps prevent sticking). Place the saucepan over medium-high heat and bring to a gentle boil, uncovered, stirring once to distribute the rice.

Reduce heat and steam

As soon as the liquid reaches a steady simmer with small bubbles (not a violent boil), reduce heat to the lowest possible setting so the pot barely simmers. Cover with the lid and cook undisturbed for 15 minutes. Do not lift the lid or stir during this time — maintaining the steam is crucial for even cooking.

Rest off heat

After 15 minutes, turn off the heat but keep the lid on. Let the rice rest, covered, for an additional 10 minutes. During this resting period the rice will finish steaming and reabsorb any surface moisture, producing tender, separate grains.

Fluff and season

Remove the lid and add 1 tablespoon unsalted butter (optional). Using a fork, gently fluff the rice by cutting and turning to separate the grains and distribute the butter. Taste and adjust seasoning; add more salt if needed.

If desired, garnish with 1 tablespoon chopped fresh parsley for color. Serve immediately.