White Rice Recipe

Rice

1. 1

   Rinse the 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 30–60 seconds). This removes excess surface starch and prevents gummy rice. Drain well.

2. 2

   Combine ingredients

   In a medium saucepan with a tight-fitting lid, add the rinsed, drained rice, 1.5 cups water, 1 tsp kosher salt, and 1 tbsp butter or oil. Stir once to distribute the rice evenly.

3. 3

   Bring to a simmer

   Place the saucepan over medium-high heat and bring the water to a gentle boil. Once boiling, give the rice a quick stir, reduce heat to the lowest possible setting so the liquid is barely simmering, and cover with the lid.

4. 4

   Cook covered

   Let the rice cook, covered, undisturbed for 15 minutes. Do not lift the lid or stir during this time so steam cooks the rice evenly.

5. 5

   Rest off heat

   After 15 minutes, turn off the heat but keep the lid on. Let the rice sit, covered, for an additional 5–10 minutes. This resting period allows trapped steam to finish cooking the rice and firms the grains.

6. 6

   Fluff and serve

   Remove the lid and use a fork to gently fluff the rice, separating the grains. Taste and adjust seasoning if needed. Serve hot.