Plain Rice Recipe

Rinse rice

Place 1 cup of rice in a fine-mesh sieve or a bowl. Rinse under cold running water, stirring with your hand, until the water runs mostly clear (about 30–60 seconds). This removes excess surface starch and prevents gummy rice. Drain well.

Measure water and salt

Measure 1 1/2 cups water into a medium saucepan. Add 1/2 teaspoon salt and 1 tablespoon butter or oil if using.

Bring to a simmer

Set the saucepan over medium-high heat and bring the water to a gentle boil. Once boiling, stir briefly to dissolve the salt and turn the heat down to maintain a gentle simmer.

Add rice and return to simmer

Add the rinsed and drained rice to the simmering water, stir once to distribute, then let the liquid return to a gentle simmer.

Cover and cook

Immediately reduce heat to low so the pot just simmers gently. Cover the saucepan with a tight-fitting lid and cook undisturbed for 15 minutes. Do not lift the lid during this time.

Turn off heat and steam

After 15 minutes, turn off the heat and keep the lid on. Let the rice steam for an additional 10 minutes to finish cooking and absorb any remaining moisture.

Remove the lid and fluff the rice gently with a fork to separate the grains. Taste and adjust seasoning: add a pinch more salt if needed. If using, stir in freshly ground black pepper and 1 tablespoon chopped fresh parsley or cilantro for color and aroma.

Serve warm as a side dish or as a base for sauces, curries, or stir-fries. Leftover rice can be cooled quickly and refrigerated in an airtight container for up to 4 days.