White Rice Recipe

Rinse rice

Place 1.5 cups long-grain white rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently swirling with your hand, until the water runs mostly clear (about 30–45 seconds). This removes excess surface starch and prevents clumping.

Drain the rice well and let it sit in the sieve for a minute while you measure water.

Bring to a simmer

Combine 2.25 cups water and 0.75 tsp kosher salt in a medium saucepan (about 2–3 quart). Add the rinsed, drained rice and stir once to distribute. Place the pan over medium-high heat and bring to a gentle boil.

Simmer gently

As soon as the water reaches a steady boil, reduce heat to low so the surface is barely simmering. Cover the pan with a tight-fitting lid and cook undisturbed for 15 minutes. Do not lift the lid during this time — steam is what cooks the rice evenly.

Rest off heat

After 15 minutes, remove the pan from heat but keep it covered. Let the rice steam and rest for 5–10 minutes (10 minutes gives fluffier grains). This finishes cooking and allows moisture to redistribute.

Finish

Remove the lid. Add 1 tablespoon unsalted butter to the top of the rice. Using a fork, gently fluff the rice from the bottom up to separate grains and distribute the butter evenly.

If desired, sprinkle 1 tablespoon chopped fresh parsley or cilantro and a light dusting (about 1/8 tsp) of freshly ground black pepper over the fluffed rice. Taste and adjust seasoning with additional salt if needed.

Serve warm alongside main dishes. Leftovers can be cooled, refrigerated in an airtight container for up to 4 days, or frozen for up to 3 months.