Rice Recipe

Measure and rinse

Measure 1 1/2 cups rice. Place rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs mostly clear (about 30–60 seconds). Drain well. Rinsing removes surface starch so cooked rice is fluffier.

Bring liquid to a simmer

In a medium saucepan with a tight-fitting lid, combine 2 1/4 cups water or broth and 1/2 teaspoon kosher salt. Add 1 tablespoon butter or oil. Bring to a gentle boil over medium-high heat.

Add rice and reduce heat

Stir in the rinsed rice once the liquid boils. Return to a boil briefly, then immediately reduce heat to the lowest setting so the liquid simmers gently. Cover with the lid.

Simmer without peeking

Cook undisturbed for 15 minutes (for standard long-grain white rice). Do not lift the lid during this time — escaping steam affects the cook. If using jasmine, 12–15 minutes; basmati may take 12–14 minutes.

Rest off heat

After the cooking time, remove the pot from heat but keep the lid on. Let the rice rest, covered, for 10 minutes to finish steaming and firm up the grains.

Remove the lid and gently fluff the rice with a fork to separate grains. Taste and adjust seasoning with freshly ground black pepper and more salt if needed. Stir in optional 1 teaspoon lemon juice and 2 tablespoons chopped fresh parsley or cilantro if using. Serve hot.