Rice Recipe

Main

1. 1

   Rinse rice

   Place the rice in a fine-mesh sieve or bowl. Rinse under cold running water, rubbing the grains gently with your fingers, until the water runs mostly clear (about 30–60 seconds). Drain well. Rinsing removes surface starch and prevents clumping.

2. 2

   Measure and combine

   In a medium saucepan with a tight-fitting lid, add the rinsed and drained rice, 2.25 cups water, 1/2 tsp salt, and 1 tbsp butter or oil. Stir once to distribute.

3. 3

   Bring to a boil

   Place the pan over medium-high heat and bring the water to a gentle boil (small steady bubbles) uncovered. This should take 4–6 minutes depending on stove.

4. 4

   Simmer covered

   When the water reaches a boil, reduce the heat to the lowest possible setting so the pot barely simmers. Cover with the lid and cook undisturbed for 15 minutes. Do not lift the lid during this time — steam is what finishes the rice.

5. 5

   Rest off heat

   After 15 minutes, remove the pan from heat and keep the lid on. Let the rice rest, covered, for 10 minutes. This allows steam to finish cooking and redistributes moisture.

6. 6

   Fluff and finish

   Remove the lid, add optional chopped herbs and/or a squeeze of citrus if using. Use a fork to gently fluff the rice by lifting and separating the grains. Taste and adjust salt if needed. Serve hot.