White Rice Recipe

Rinse the rice

Place the 1 cup of rice in a fine-mesh sieve or bowl. Rinse under cold running water, swirling with your hand, until the water runs mostly clear (about 4–6 rinses). This removes surface starch and helps prevent gummy rice. Drain thoroughly.

Combine and bring to a simmer

In a medium saucepan with a tight-fitting lid, combine the rinsed and drained rice, 1.75 cups cold water, 1/2 tsp salt, and 1 tbsp butter or oil. Place over medium-high heat and bring to a gentle boil, uncovered, stirring once to ensure no rice is sticking.

Cover and cook

When the liquid reaches a steady simmer with small bubbles, immediately reduce heat to the lowest possible setting that still maintains a gentle simmer (often low). Cover 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, turn off the heat but keep the lid on. Let the rice rest, covered, for 5–10 minutes. This resting step allows remaining steam to evenly finish cooking and makes the rice fluffier.

Fluff and finish

Remove the lid. If using, add 1/2 tbsp butter and let it melt briefly. Use a fork to gently fluff the rice, separating the grains. Taste and adjust seasoning if needed. Sprinkle optional chopped parsley or cilantro if desired.