Rice Recipe

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 30–45 seconds). This removes excess surface starch and prevents clumping.

Drain the rice well and let sit in the sieve for 1–2 minutes while you measure the water and salt.

Bring to a simmer

In a medium saucepan with a tight-fitting lid, combine the rinsed, drained rice, 1.5 cups water, and 1 tsp fine salt. Add the butter now if using. Set the pan over medium-high heat and bring to a gentle boil, uncovered, stirring once to ensure no rice sticks to the bottom (about 3–4 minutes).

Simmer gently

As soon as the liquid reaches a gentle boil, reduce the heat to low so the pot is at a bare simmer. Cover with the lid and cook undisturbed for 15 minutes. Do not lift the lid during this time; steam is what finishes the rice.

Steam off heat

After 15 minutes, remove the pot from the heat but keep it covered. Let the rice steam in the closed pot for an additional 10 minutes. This resting step finishes the grains and makes them tender.

After the 10-minute steam, remove the lid and gently fluff the rice with a fork to separate the grains. Taste and adjust seasoning with additional salt if needed. Stir in chopped fresh parsley and a grind of black pepper if using.

Transfer rice to a serving bowl or serve directly from the pot. Leftover rice can be cooled quickly and stored in an airtight container in the refrigerator for up to 4 days.