Rice (8 Oz) Recipe

Measure and rinse

Weigh or measure 8 oz of long-grain white rice (about 1 cup by volume). Place the 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 prevents clumping.

Combine ingredients

In a medium saucepan with a tight-fitting lid, add the rinsed rice, 1.5 cups of water, 1 teaspoon kosher salt, and 1 tablespoon butter or oil. Stir once to distribute the rice evenly.

Bring to a simmer

Place the saucepan over medium-high heat and bring the mixture to a gentle boil. Once it boils, reduce the heat to low so the liquid is at a bare simmer. Cover the pot with the lid.

Cook covered

Let the rice simmer, covered, undisturbed, for 15 minutes. Do not lift the lid or stir during this time; lifting releases steam and affects texture.

Rest off heat

After 15 minutes, remove the saucepan from the heat but keep it covered. Let the rice rest, covered, for an additional 10 minutes to finish steaming and to allow grains to set.

Fluff and finish

Remove the lid, fluff the rice gently with a fork to separate the grains. Taste and adjust seasoning if desired. Serve immediately or keep covered until serving.

If using, sprinkle 1 tablespoon chopped parsley and up to 1 teaspoon freshly ground black pepper over the fluffed rice and gently toss with a fork to distribute before serving.