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Ingredients
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Rice
Equipment (optional, not consumed)
Method
Prepare rice
Rinse
Measure 1 cup long-grain white rice into a fine-mesh sieve or bowl. Rinse under cold running water, gently swishing the rice with your hand, until the water runs mostly clear (about 3–4 rinses). This removes excess surface starch and helps keep the cooked rice light and separate.
Drain
Allow the rice to drain in the sieve for 1–2 minutes to remove excess water.
Cook rice
Combine
Place the rinsed, drained rice in a medium saucepan. Add 1 1/2 cups water and 1 teaspoon kosher salt. If using, add 1 tablespoon unsalted butter or oil. Stir once to distribute ingredients evenly.
Bring to a simmer
Set the saucepan over medium-high heat and bring the water to a gentle boil with the lid off. Watch carefully to avoid boiling over.
Reduce heat and cover
As soon as the water reaches a rolling simmer, reduce the heat to the lowest possible setting that still maintains a gentle simmer. Cover the pot with a tight-fitting lid.
Cook undisturbed
Let the rice cook undisturbed for 15 minutes. Do not lift the lid during this time — lifting releases steam and alters the water-to-rice cooking balance.
Rest
After 15 minutes, turn off the heat but keep the lid on. Let the rice rest, covered, for an additional 10 minutes to finish steaming.
Fluff and serve
Remove the lid and use a fork to gently fluff the rice, separating the grains. Serve immediately.