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Ingredients
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Rice and cooking liquids
Optional finish
Method
Rinse and measure
Rinse rice
Place 1 cup long-grain white rice in a fine-mesh sieve or bowl. Rinse under cold running water, swirling the rice with your hand, until the water runs mostly clear (about 30–60 seconds). This removes excess surface starch and prevents gummy rice.
Drain the rinsed rice well for 30 seconds to 1 minute to remove excess water.
Cook rice
Combine rice and water
In a small saucepan with a tight-fitting lid, add the drained rice, 1 1/2 cups water, and 1 tsp salt. Give it a gentle stir to distribute the rice evenly.
Bring to a simmer
Place the saucepan over medium-high heat and bring the water to a gentle boil. Once boiling, reduce heat immediately to low so the surface is barely simmering.
Cover and cook
Cover the pan with the lid and cook undisturbed on low heat for 15 minutes. Do not lift the lid during this time — steam is what finishes the rice.
Rest
After 15 minutes, remove the saucepan from heat but keep it covered. Let the rice rest for 5–10 minutes to finish steaming and firm up.
Finish and serve
Fluff and season
Remove the lid. With a fork, gently fluff the rice to separate the grains. If using, stir in 1 tsp unsalted butter or oil until melted and distributed. Taste and adjust salt if needed.
If desired, sprinkle with 1 tbsp freshly chopped parsley for color and serve immediately as one serving.