White Rice Recipe

Rinse the rice

Place the 1 cup of rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently swirling the rice with your hand, until the water runs nearly clear (about 20–30 seconds). Drain thoroughly. Rinsing removes excess surface starch and helps produce separate grains.

Combine and bring to a boil

In a medium saucepan with a tight-fitting lid, add the rinsed and drained rice, 1.5 cups water, and 1/2 tsp kosher salt. Stir once to distribute the rice, then set over medium-high heat. Bring to a gentle boil (visible steady bubbling) uncovered, about 4–6 minutes.

Simmer gently

As soon as the water reaches a boil, reduce the heat to the lowest setting so the pot is at a gentle simmer. Cover the pan with the lid. Cook undisturbed (no lifting the lid) for 15 minutes. Resist stirring; steam in the closed pot finishes the rice evenly.

Rest off heat

After 15 minutes, turn off the heat but leave the covered pot on the burner. Let the rice rest, covered, for 10 minutes to allow steam to finish cooking and settle the grains.

Fluff and dress

Remove the lid and gently fluff the rice with a fork to separate the grains. If desired, stir in 1 teaspoon unsalted butter or neutral oil for gloss and 1 tablespoon chopped parsley or cilantro for freshness. Taste and adjust salt if needed.

Serve warm as a side or base for mains. Leftover rice can be stored in an airtight container in the refrigerator for up to 4 days.