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, swirling with your hand, until the water runs mostly clear (about 30–60 seconds). This removes excess surface starch and prevents gummy rice. Drain thoroughly.

Measure the water: use 2 1/4 cups water for 1 1/2 cups rice for a slightly tender, separate-grain result. If your rice package recommends a different ratio, you can adjust slightly.

Combine and bring to a boil

In a medium saucepan with a tight-fitting lid, add the rinsed rice, 2 1/4 cups water, 3/4 tsp kosher salt, and 1 tbsp unsalted butter. Stir once to evenly distribute. Place the pan over medium-high heat and bring to a gentle boil (visible steady bubbles) — this typically takes 4–6 minutes depending on your stovetop.

Simmer gently

When the water reaches a rolling simmer, reduce the heat to low so the surface barely moves and cover with the lid. Cook undisturbed for 15 minutes. Do not lift the lid or stir during this time; keeping the lid on traps steam that finishes cooking the rice evenly.

Rest off heat

After 15 minutes, turn off the heat but keep the lid on. Let the rice rest, steaming, for an additional 10 minutes. This rest allows the moisture to redistribute and the grains to firm up without becoming sticky.

Fluff and season

Remove the lid and gently fluff the rice with a fork to separate the grains. Taste and adjust salt if needed. Stir in optional freshly chopped parsley or cilantro (1 tbsp) and 1/4 tsp freshly ground black pepper if desired. Squeeze lime or lemon wedge to taste over the rice if using.

Transfer to a serving bowl and serve hot alongside main dishes. Leftover rice can be cooled quickly and refrigerated in an airtight container for up to 4 days.