Rice Recipe

Rinse the rice

Place the rice in a fine-mesh sieve or bowl. Rinse under cold running water, stirring with your hand, until the water runs mostly clear (about 30–60 seconds). This removes excess surface starch and helps produce separate grains.

Drain the rinsed rice thoroughly and transfer it to a medium saucepan with a tight-fitting lid.

Toast aromatics (optional)

If using aromatics, heat the butter or oil in the saucepan over medium heat. Add the minced garlic and bay leaf and sauté for 30–45 seconds until fragrant but not browned.

Add rice and liquid

Add the drained rice to the saucepan and stir for 15–30 seconds to coat grains with the fat and warm them. Pour in 1 3/4 cups water and add 1/2 tsp salt. Stir once to combine and bring to a gentle boil over medium-high heat.

Simmer gently

As soon as the water reaches a steady simmer, reduce the heat to the lowest setting so the liquid barely simmers. Cover with the lid and cook undisturbed for 15 minutes. Do not lift the lid during this time.

Rest

After 15 minutes, turn off the heat but keep the lid on. Let the rice rest, steamed, for an additional 10 minutes. This finishes cooking the grains evenly and prevents gummy texture.

Remove the lid and discard the bay leaf if used. Gently fluff the rice with a fork to separate the grains.

If using finishing ingredients, stir in chopped parsley or cilantro, 1/4 tsp freshly ground black pepper and 1/2 tbsp lemon juice. Taste and adjust salt if necessary.

Serve hot as a side or base for main dishes.