Rice Recipe

Rinse the rice

Place the rice in a fine-mesh sieve or bowl. Rinse under cold running water, rubbing gently with your fingers, until the water runs mostly clear (about 30–60 seconds). Drain well. Rinsing removes excess surface starch for fluffier, less sticky rice.

Combine and bring to a simmer

In a small saucepan (about 2–3 quart), add the rinsed and drained rice, 1 1/2 cups water, 1/2 teaspoon salt, and 1 tablespoon butter or oil. Stir once to distribute. Place over medium-high heat and bring to a gentle boil, uncovered.

Reduce heat and cook covered

As soon as the water reaches a steady simmer with small bubbles (not a vigorous boil), reduce heat to the lowest setting so the pot just maintains a bare simmer. Cover the saucepan with a tight-fitting lid. Cook undisturbed for 15 minutes. Do not lift the lid during this time.

Rest off heat

After 15 minutes, remove the saucepan from the heat but keep it covered. Let the rice rest, steam side in, for 10 minutes. This finishes cooking and firms grains without sticking from stirring.

Fluff and finish

Remove the lid. Use a fork to gently fluff the rice, separating the grains. Taste and adjust seasoning: add extra salt if needed. If using, stir in chopped parsley or cilantro and season with freshly ground black pepper. Serve with a lemon or lime wedge alongside for squeezing, if desired.