Rice Recipe

Rinse the rice

Place 2 cups 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 (30–60 seconds). This removes excess surface starch and prevents clumping.

Combine ingredients

In a medium saucepan with a tight-fitting lid, add the rinsed rice, 3.5 cups water (or stock if using), 1 tsp kosher salt, and 1 tbsp unsalted butter. If using optional flavorings, add the bay leaf and minced garlic now.

Bring to a simmer

Place the saucepan over medium-high heat and bring the liquid to a gentle boil. Once boiling, stir once to ensure nothing is stuck to the bottom, then reduce heat to low so the liquid barely simmers.

Cook covered

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

Rest off heat

After 15 minutes, remove the saucepan from heat but keep it covered. Let the rice rest, covered, for an additional 10 minutes to finish steaming and firm up.

Fluff and finish

Remove the lid, discard the bay leaf if used, and gently fluff the rice with a fork to separate the grains. Taste and adjust seasoning with additional salt or 1/4 tsp black pepper if desired. Serve hot from the pan or transfer to a steam table pan for the hot bar.

If substituting stock for water, use the same volume (3.5 cups) and omit the added salt or reduce it depending on the saltiness of the stock. Add the bay leaf and minced garlic to the pot at the combine step. The garlic will infuse mild flavor during the simmer; remove the bay leaf when fluffing.