Large Side Of Rice Recipe

Rinse the rice

Place the rice in a fine-mesh sieve or bowl. Rinse under cold running water, stirring with your hand, until the water runs mostly clear (about 30–45 seconds). Drain well. This removes excess surface starch and helps prevent stickiness.

Measure liquid and season

In a 3–4 quart pot, combine 4.5 cups water, 1.5 tsp kosher salt, and 2 tablespoons butter. Bring to a gentle boil over medium-high heat.

Add rice and simmer

Add the drained rice to the boiling liquid, stir once to distribute, then reduce heat to low so the surface of the liquid is barely moving. Cover the pot with a tight-fitting lid.

Cook until tender

Simmer gently, covered, for 18 minutes without lifting the lid. After 18 minutes, turn off the heat and leave the pot covered for an additional 8 minutes to steam.

Fluff

Remove the lid. Use a fork to gently fluff the rice, separating the grains. If any liquid remains, recover and let sit a few more minutes off heat.

Sauté aromatics (optional but recommended)

While rice is cooking (or in a separate skillet), heat 1 tablespoon neutral oil over medium heat. Add 1/2 cup finely diced yellow onion and sauté 3–4 minutes until translucent. Add 2 teaspoons minced garlic and continue to cook 30–45 seconds until fragrant. Season with 1/2 tsp freshly ground black pepper.

Combine aromatics with rice

When the rice is fluffed, fold the sautéed aromatics into the rice gently so as not to break the grains. Add 2 tablespoons butter (from the Rice and cooking liquid section) if not already melted into the rice, and stir to incorporate.

Finish and adjust seasoning

Taste the rice and adjust seasoning as needed. If desired, stir in 2 tablespoons chopped fresh parsley and 1 tablespoon fresh lime or lemon juice for brightness. Serve warm.