White Rice Recipe

Rice

1. 1

   Rinse the rice

   Place 1 cup of rice in a fine-mesh sieve or bowl. Rinse under cold running water, stirring the rice with your hand, until the water runs mostly clear (about 4–6 rinses) to remove surface starch. If using a bowl, drain and repeat. Drain thoroughly.

2. 2

   Measure water and salt

   Measure 1.5 cups cold water and add 1 tsp fine salt. If you prefer less salty rice, reduce salt to 1/2 tsp. Reserve the butter/oil for step 5 (optional).

3. 3

   Combine and bring to a boil

   In a medium saucepan with a tight-fitting lid, combine the drained rice, the 1.5 cups water and the salt. Give it a quick stir to distribute the rice evenly. Place the pan over medium-high heat and bring to a gentle, steady boil (watch for the first bubbling; this usually takes 3–5 minutes).

4. 4

   Simmer covered

   As soon as the water reaches a boil, reduce the heat to low so the pot is at a bare simmer. Cover with the lid and simmer undisturbed for 14–16 minutes (set a timer for 15 minutes as a target). Avoid lifting the lid or stirring during this time so steam cooks the rice evenly.

5. 5

   Rest off heat

   After 15 minutes, turn off the heat but keep the lid on. Let the rice rest, covered, for 8–10 minutes. This finish period lets remaining steam finish cooking the grains and makes the rice fluffy.

6. 6

   Finish and fluff

   Remove the lid and add 1 tablespoon unsalted butter or oil if using; let it sit 30 seconds to melt. Gently fluff the rice with a fork to separate the grains. Taste and adjust salt if needed. Serve warm.

7. 7

   Notes and variations

   If you use a different type of white rice (short-grain or older rice), the water ratio or cooking time may vary slightly: short-grain may need 1.25–1.5 cups water per cup; aged or very dry rice may absorb more water. For stovetop accuracy, maintain a low, steady simmer and keep the lid on for the entire cooking+rest time.