Rice Only Recipe

Main

1. 1

   Rinse the rice

   Measure 1 cup of rice into a fine-mesh sieve or bowl. Rinse under cold running water, swishing the rice with your hand, until the water runs mostly clear (about 15–30 seconds). Drain well. Rinsing removes excess surface starch and helps produce separate grains.

2. 2

   Measure water and combine

   In a medium saucepan with a tight-fitting lid, combine the drained rice, 1.5 cups water, and 1/2 tsp salt. Add 1 tsp neutral oil and stir once to distribute. The oil helps prevent sticking and gives a slightly glossy finish.

3. 3

   Bring to a simmer

   Place the saucepan over medium-high heat and bring the water to a gentle boil (visible bubbling). Watch closely so it doesn't boil over. This usually takes 3–5 minutes depending on your stove.

4. 4

   Cover and reduce heat

   As soon as the water reaches a boil, reduce the heat to the lowest possible setting so the pot is at a bare simmer. Cover the pan with the tight-fitting lid and cook without lifting the lid for 12–15 minutes, until the water is absorbed and the rice is tender. Do not stir while it cooks.

5. 5

   Check doneness and rest

   After 12 minutes check the rice by quickly tilting the pot to see if any water remains; if it’s absorbed and the grains are tender, remove the pan from heat. If there’s still water or the rice is firm, recover and cook 1–2 minutes more. Once done, leave the lid on and let the rice rest for 8–10 minutes off the heat. This steaming period finishes the cooking and firms the grains.

6. 6

   Finish and fluff

   Remove the lid and, if using, add 1 tbsp unsalted butter. Gently fluff the rice with a fork to separate the grains and evenly distribute the butter (if added). Taste and adjust salt if needed.

7. 7

   Serve

   Transfer the rice to a serving dish or plate directly. Serve hot as-is (this recipe is just rice) or use as a base for other dishes.