Rice Recipe
Make Rice Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice and Water
Aromatics & Seasoning
Optional Finishes
Method
Rinse and Measure
Rinse 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 helps keep the cooked rice from becoming gummy.
After rinsing, drain rice well for a minute to remove excess water.
Cook Rice
Combine ingredients
In a medium saucepan with a tight-fitting lid, add the drained rice, 1.5 cups water, 1 teaspoon salt, and 1 tablespoon butter or oil. Stir once to distribute evenly.
Bring to a simmer
Place the saucepan over medium-high heat and bring the liquid to a gentle boil (small bubbles breaking on the surface). Watch carefully to avoid boiling over.
Reduce and cover
As soon as it boils, reduce heat to the lowest setting so the rice barely simmers. Cover the pan with the lid and cook undisturbed for 15 minutes. Do not lift the lid during this time.
Rest
After 15 minutes, remove the pan from heat but keep the lid on. Let the rice rest, covered, for 5–10 minutes. This completes steaming and lets grains firm up.
Fluff
Remove the lid and gently fluff the rice with a fork to separate the grains.
Finish and Serve
Taste the rice and adjust seasoning. If using, stir in chopped parsley and sprinkle with freshly ground black pepper to taste.
Serve warm as a side or base for main dishes. Leftover rice can be cooled quickly and refrigerated in an airtight container for up to 4 days.