Rice Recipe

Rinse the rice

Place the rice in a fine-mesh sieve or bowl. Rinse under cold running water, swishing with your hand, until the water runs mostly clear (about 30–60 seconds). Drain thoroughly. This removes excess surface starch and helps the rice cook fluffy.

Toast (optional) and combine

In a medium saucepan with a tight-fitting lid, add 1 tablespoon butter or oil and warm over medium heat until shimmering. Add the drained rice and toast, stirring constantly, for 1–2 minutes until individual grains look slightly translucent and smell lightly nutty. This step is optional but improves texture and flavor. Add 1 1/2 cups water and 1 teaspoon salt to the pan and stir once to combine.

Bring to a simmer

Increase heat to medium-high and bring the pot to a gentle rolling simmer. Do not boil violently. Once it reaches a simmer, reduce heat immediately to the lowest setting that maintains a gentle simmer (very small bubbles).

Cover and cook

Cover the saucepan with the lid and cook undisturbed for 15 minutes. Do not lift the lid or stir during this time — lifting lets steam escape and can make rice gummy.

Rest off heat

After 15 minutes, turn off the heat and keep the lid on. Let the rice rest, covered, for an additional 10 minutes. During this rest the steam finishes cooking the rice and firms the grains.

Fluff and finish

Remove the lid and use a fork to gently fluff the rice, separating the grains. Taste and adjust seasoning. If using optional finishing ingredients, stir in 1 tablespoon chopped parsley or cilantro, 1/4 teaspoon freshly ground black pepper, and 1/2 teaspoon lemon juice. Serve warm.