White Rice Recipe

Rinse the rice

Place the 1 cup of white rice in a fine-mesh strainer and rinse under cold running water, agitating with your hand, until the water runs mostly clear (about 30–45 seconds). This removes surface starch and helps prevent gumminess.

Combine rice, water, and salt

Transfer the rinsed rice to a medium saucepan with a tight-fitting lid. Add 1.5 cups water and 1 teaspoon 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 to a gentle boil. As soon as it reaches a boil, reduce the heat to low so the liquid is at a bare simmer and cover with the lid.

Cook covered

Let the rice cook undisturbed, covered, for 15 minutes. Do not lift the lid or stir during this time so steam can cook the rice evenly.

Rest off heat

After 15 minutes, remove the saucepan from heat but keep the lid on. Let the rice steam and rest for an additional 10 minutes. This final rest allows any remaining moisture to absorb and the grains to set.

Fluff and finish

Remove the lid and use a fork to gently fluff the rice, separating the grains. Add 1 tablespoon unsalted butter and stir gently until melted and distributed. If using, stir in 1 tablespoon chopped parsley and season with up to 1 teaspoon freshly ground black pepper to taste.

Taste and adjust seasoning: if needed, add a pinch more salt. Serve warm as a side dish.