White Rice Recipe

Rinse the rice

Place 1 cup of long-grain white rice in a fine-mesh sieve or bowl. Rinse under cold running water while gently rubbing the grains with your fingers, or swirl in the bowl, until the water runs mostly clear (about 30–60 seconds). Drain well. This removes surface starch and prevents gummy rice.

Combine and bring to a simmer

In a medium saucepan with a tight-fitting lid, combine the rinsed rice, 1.75 cups water, 1 tsp salt, and 1 tbs butter or oil. Stir once to distribute the rice. Place over medium-high heat and bring to a gentle boil (visible bubbles and steam) uncovered — about 3–5 minutes.

Cover and cook

As soon as the water reaches a steady simmer/boil, reduce heat to low so the pot is barely simmering. Cover tightly with the lid and cook undisturbed for 15 minutes. Do not remove the lid while cooking; steam is needed to finish the rice.

Rest and fluff

After 15 minutes, remove the saucepan from heat and keep it covered. Let it rest for 5–10 minutes to allow the steam to finish cooking the rice and to set the texture. Remove the lid, use a fork to gently fluff the rice, separating the grains. Taste and adjust salt if needed.

Serve

Portion the rice into 1 scoop servings (about 1/2 to 3/4 cup cooked per scoop depending on scoop size) and serve hot as desired.