White Rice Recipe

Rinse the rice

Place 1 cup long-grain white rice in a fine-mesh sieve or bowl. Rinse under cold running water, stirring with your hand, until the water runs nearly clear (about 30–60 seconds). This removes excess surface starch and prevents gummy rice.

Measure and combine

Transfer the rinsed rice to a medium saucepan with a tight-fitting lid. Add 1½ cups cold water and 1 tsp kosher salt. Stir once to distribute the rice evenly and dissolve the salt.

Bring to a simmer

Place the saucepan over medium-high heat and bring the water to a gentle boil (small bubbles forming and rising). Watch carefully so it doesn't boil over.

Reduce and cover

As soon as it reaches a boil, reduce heat to the lowest setting that maintains a bare simmer. Cover the pot with the lid and cook undisturbed for 15 minutes. Do not lift the lid or stir during this time — trapping steam cooks the rice evenly.

Rest off heat

After 15 minutes, remove the pot from the heat but keep it covered. Let the rice rest, undisturbed, for 10 minutes. This allows the steam to finish cooking the grains and firms the texture.

Fluff

Remove the lid. Use a fork to gently fluff the rice, separating the grains without crushing them.

If desired, stir in 1 tablespoon unsalted butter or oil while the rice is warm so it melts and coats the grains lightly. Season with freshly ground black pepper to taste (about 1/4 tsp) and sprinkle with 1 tablespoon chopped parsley or cilantro for color and freshness.

Serve immediately. Leftover rice cools quickly; to store, transfer to an airtight container and refrigerate within 1 hour for up to 4 days.