White Rice Recipe

Rinse the rice

Place the 5 cups of long-grain white rice in a fine-mesh strainer or a large bowl. Rinse under cold running water, gently agitating the rice with your hand, until the water runs clear (about 1–2 minutes). This removes excess surface starch and prevents clumping.

Measure water and season

Measure 10 cups of cold water into your cooking vessel (this is a 1:2 rice-to-water ratio for long-grain white rice for tender, separate grains when cooked in quantity). Add 2 teaspoons of salt and 4 tablespoons of unsalted butter. If using oil, add 1 tablespoon now to help keep grains separate and glossy.

Bring to a simmer

Place the pot over high heat and bring the water to a vigorous simmer. Stir briefly once to distribute the butter and salt evenly. Watch carefully to prevent foaming over.

Add rice and reduce heat

Once the water is simmering, add the rinsed rice, stir once to prevent sticking to the bottom, then immediately reduce heat to low so the liquid is at a gentle simmer. Cover the pot with a tight-fitting lid.

Cook undisturbed

Cook the rice undisturbed on low heat for 15–18 minutes. Do not lift the lid during this time; steam is what finishes the rice. For larger commercial pans or very full pots, cooking may take up to 20 minutes—check only at the end of the time.

Turn off heat and steam

After 15–18 minutes (or when water is fully absorbed and the surface shows small steam holes), turn off the heat. Keep the lid on and let the rice steam for an additional 10 minutes to finish cooking and firm up—this step is crucial for even texture, especially in catering portions.

Fluff and finish

Remove the lid and use a fork or rice paddle to gently fluff the rice, separating the grains without mashing. Stir in any remaining tablespoon of butter if you prefer a richer finish, or drizzle 1 tablespoon neutral oil for sheen. Taste and adjust salt if needed.

Garnish (optional)

If desired for presentation, sprinkle the chopped parsley or cilantro (2 tablespoons) over the rice and gently toss to distribute.

Hold for service (catering)

For catering service, transfer the rice to a steam table pan or chafing dish. Cover tightly with lid or aluminum foil to retain steam. Keep over gentle heat (140–160°F / 60–71°C) and stir occasionally to prevent crusting on the bottom. Rice is best served within 2–4 hours when held properly.