Steamed White Rice Recipe

Rinse rice

Place 1 cup long-grain white rice in a fine-mesh sieve or bowl. Rinse under cold running water, or swirl in several changes of cold water, until the rinse water runs almost clear (about 3–6 rinses). This removes excess surface starch and prevents gummy rice.

Drain the rinsed rice well and let sit in the sieve for 1–2 minutes to remove excess water.

Combine rice and water

Place the drained rice in a small saucepan with a tight-fitting lid. Add 1 1/4 cups water and 1 teaspoon fine sea salt. Gently stir once to distribute the rice and salt.

Bring to a simmer

Set the saucepan uncovered over medium-high heat and bring the water to a gentle boil. Watch closely so it does not boil over (about 3–4 minutes).

Simmer gently

As soon as the water boils, reduce heat to the lowest possible setting so the pot maintains a very gentle simmer. Cover with the tight-fitting lid and cook undisturbed for 15 minutes. Do not lift the lid during this time.

Rest off heat

After 15 minutes, turn off the heat but leave the lid on. Let the rice steam and rest for an additional 10 minutes. This finishing steam ensures even texture and fully cooked grains.

Fluff rice

Remove the lid. Using a fork, gently fluff the rice to separate the grains and release excess steam. Be careful to not mash the rice.

If using, add 1 tablespoon unsalted butter and let it melt into the hot rice. Stir gently to distribute. Sprinkle with 1 tablespoon chopped fresh cilantro or parsley and 1/4 teaspoon freshly ground black pepper to taste, if desired.

Transfer to a serving bowl and serve immediately. Leftover rice can be cooled quickly and refrigerated in an airtight container for up to 3–4 days.