White Rice Recipe

Rinse rice

Place 1 cup long-grain white rice in a fine-mesh strainer. Rinse under cold running water, gently rubbing the grains with your fingers, until the water runs mostly clear (about 30–45 seconds). This removes excess surface starch and prevents gummy rice.

Drain the rice thoroughly and let it sit in the strainer while you measure water and other ingredients.

Combine and bring to a simmer

In a medium saucepan (about 2-quart), add the rinsed rice, 1 1/2 cups water, 1 tsp kosher salt, and 1 tbsp butter or oil. Stir once to combine. Place the pan over medium-high heat and bring to a gentle boil, uncovered.

Reduce heat and simmer

As soon as the water reaches a rolling simmer, reduce the heat to low so the water holds a gentle simmer with only small bubbles. Cover the pan with a tight-fitting lid.

Cook undisturbed

Cook the rice undisturbed for 15 minutes. Do not lift the lid or stir during this time; lifting releases steam and alters the water-to-rice ratio and cooking time.

Turn off heat and steam

After 15 minutes, turn off the heat but keep the lid on. Let the rice steam in the covered pan for an additional 10 minutes. This finishing steam makes the grains tender and fully cooked.

Fluff

Remove the lid and use a fork to gently fluff the rice, separating the grains. Avoid stirring vigorously to prevent crushing the grains.

Adjust and garnish

Taste and adjust seasoning if needed. If using, sprinkle 1 tbsp chopped parsley or cilantro and up to 1 tsp freshly ground black pepper over the rice, gently tossing with the fork to combine.

Serve hot as a side or as a base for entrees.