Rice Recipe

Rinse

Place 1 cup long-grain white rice in a fine-mesh sieve or bowl. Rinse under cold running water, or swish and drain in the bowl, until the water runs mostly clear (about 30–60 seconds). This removes excess surface starch and helps prevent gummy rice.

Combine and bring to a boil

In a small saucepan, combine the rinsed rice, 1 3/4 cups water, 1 tsp kosher salt, and 1 tbs butter or oil. Place over medium-high heat and bring to a gentle boil, uncovered.

Simmer covered

As soon as the water reaches a steady simmer with small bubbles (not a rolling boil), reduce the heat to low so the pot barely simmers. Cover the saucepan with a tight-fitting lid and cook undisturbed for 15 minutes. Do not lift the lid while it cooks.

Rest and fluff

After 15 minutes, remove the pot from the heat but keep it covered. Let the rice steam and rest for 10 minutes. Then remove the lid, use a fork to gently fluff the rice, separating the grains.

If desired, stir in 1 tablespoon chopped fresh parsley or cilantro, 1/2 tablespoon lemon juice, and season with 1/4 tsp freshly ground black pepper to taste. Adjust salt if needed. Serve warm.