Homemade Rice Recipe

Rinse rice

Place the 1 cup of rice in a fine-mesh sieve or bowl and rinse under cold running water, rubbing the grains with your fingers, until the water runs mostly clear (about 30–45 seconds). Drain well. This removes excess starch and prevents gummy rice.

Toast (optional)

In a medium saucepan with a tight-fitting lid, melt 1 tablespoon butter over medium heat. Add the drained rice and stir for 1–2 minutes until some grains look slightly translucent and have a light nutty aroma. This step adds flavor but can be skipped.

Add water and seasoning

Add 1 3/4 cups water and 1/2 teaspoon kosher salt to the saucepan (and any chosen aromatics — see Optional aromatics). Stir once to combine and bring to a gentle boil over medium-high heat.

Simmer covered

When the water reaches a rolling simmer, reduce heat to the lowest setting so the surface is barely moving. Cover the pot tightly with the lid and cook undisturbed for 15 minutes. Do not lift the lid or stir while cooking.

Rest

After 15 minutes, remove the saucepan from heat and keep it covered. Let the rice rest for 10 minutes to finish steaming and to firm up the texture.

Fluff and finish

Remove the lid, discard any bay leaf if used, and fluff the rice gently with a fork to separate the grains. Taste and adjust seasoning with up to an additional 1/4 teaspoon salt or a pinch of black pepper if desired. Serve warm.

If using garlic or onion: after melting the butter and before adding the drained rice (see Toast step), add 1 clove minced garlic and/or 2 tablespoons finely chopped onion. Sauté for 30–60 seconds until fragrant and the onion begins to soften, then add the rice and continue with the Toast step. If using a bay leaf, add it to the pot when you add the water. If using parsley or black pepper, sprinkle them over the rice when you fluff and finish.