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Ingredients
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Rice
Optional finishing
Method
Rinse and measure
Rinse the rice
Place 1 cup of long-grain white rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently swishing with your hand until the water runs nearly clear (about 20–30 seconds) to remove excess surface starch. If using a bowl, change the water and repeat 2–3 times.
Drain the rinsed rice well for 1–2 minutes to remove excess water.
Cook
Combine rice, water, and salt
In a medium saucepan with a tight-fitting lid, combine the rinsed and drained rice, 1 1/4 cups water, and 1 teaspoon kosher salt. Gently stir once to distribute the rice evenly.
Bring to a simmer
Set the saucepan over medium-high heat and bring the mixture to a gentle simmer. Once you see steady small bubbles breaking the surface (not a rolling boil), reduce the heat to the lowest possible setting that still maintains a bare simmer.
Cover and steam
Cover the pot with the lid and cook undisturbed for 12 minutes. Do not lift the lid or stir during this time; lifting releases steam and alters texture.
Rest
After 12 minutes, turn off the heat but keep the lid on. Let the rice rest, covered, for an additional 10 minutes to finish steaming and allow the grains to set.
Finish and serve
Fluff the rice
Remove the lid and use a fork to gently fluff the rice, separating the grains. This releases excess steam and prevents clumping.
Optional finish
If desired, stir in 1 tablespoon unsalted butter or neutral oil until melted and evenly distributed. Sprinkle 1 teaspoon chopped fresh cilantro or parsley on top for color and serve immediately.