28 Oz Side Of Rice Recipe

Rinse rice

Place the 3.5 cups of long-grain rice in a fine-mesh strainer and rinse under cold running water, gently swishing, until the water runs clear (about 1–2 minutes). Drain thoroughly.

Toast rice (optional)

In a large heavy-bottomed saucepan or pot with a tight-fitting lid, heat 1 tablespoon vegetable oil over medium heat. Add the drained rice and cook, stirring frequently, for 2–3 minutes until some grains turn opaque and have a faint nutty aroma. This step improves texture but can be skipped.

Add water and salt

Add 5.25 cups water and 1.25 teaspoons kosher salt to the pot. Stir once to distribute. Bring to a rolling boil over high heat.

Simmer covered

When boiling, reduce heat to low so the surface is gently simmering and the pot is steaming but not vigorously boiling. Cover tightly and cook undisturbed for 18 minutes.

Rest

After 18 minutes, remove the pot from heat but keep it covered. Let the rice rest, undisturbed, for 10 minutes to finish steaming. Do not lift the lid during rest.

Fluff

Remove lid and use a fork to gently fluff the rice, separating grains and releasing excess steam.

Finish with butter and seasoning

While rice is hot, add 3 tablespoons unsalted butter and 1/4 teaspoon black pepper. Stir gently until butter melts and is evenly distributed.

Add fresh herbs and lime (optional)

If using, stir in 1/4 cup chopped fresh cilantro and 1 tablespoon fresh lime juice. Taste and adjust salt if necessary (add up to 1/4 teaspoon more kosher salt if needed).

Transfer the finished rice to a warm serving bowl or steam table pan and keep covered until ready to serve. This recipe yields approximately a 28-ounce cooked portion suitable as a generous side for 6–8 people.