White Rice Recipe
Make White Rice Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice and water
Seasoning and finishing
Method
Prepare rice
Rinse
Measure 1 cup long-grain white rice into a fine-mesh sieve or bowl. Rinse under cold running water while gently rubbing the grains with your fingers until the water runs mostly clear (about 30–45 seconds). This removes excess surface starch and helps prevent gummy rice. Drain well.
Soak (optional)
If you have time, soak the rinsed rice in cold water for 10–15 minutes, then drain. Soaking shortens cooking time and yields a slightly lighter texture. This step is optional.
Cook
Combine and bring to a simmer
In a medium saucepan with a tight-fitting lid, combine the drained rice, 1.5 cups water, and 1/2 teaspoon salt. Give it one gentle stir to distribute the rice. Place the pan over medium-high heat and bring just to a boil.
Simmer covered
Once boiling, immediately reduce the heat to low so the pot is at a gentle simmer. Cover with the lid and cook undisturbed for 15 minutes. Do not lift the lid during this time; steam is what finishes cooking the rice.
Rest
After 15 minutes, turn off the heat but leave the lid on. Let the rice rest, covered, for 10 minutes. This final steaming lets the grains finish cooking evenly and the moisture to redistribute.
Finish and serve
Remove the lid and add 1 tablespoon unsalted butter or neutral oil if using. Fluff the rice gently with a fork to separate the grains and incorporate the butter. Taste and adjust seasoning, adding a pinch more salt if desired. Serve hot.
Storage: Cool any leftovers quickly, transfer to an airtight container, and refrigerate for up to 3–4 days. Reheat with a splash of water in the microwave or on the stove until steaming hot.