Rice Recipe

Rinse rice

Place 1.5 cups long-grain rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs mostly clear (about 30–60 seconds). This removes excess surface starch and prevents gummy rice.

Combine and bring to simmer

In a medium saucepan with a tight-fitting lid, combine the rinsed rice, 2.25 cups water, 0.75 tsp kosher salt, and 1 tbsp unsalted butter. Bring to a gentle boil over medium-high heat, uncovered.

Simmer gently

When the water reaches a boil, immediately reduce 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.

Rest off heat

After 15 minutes, remove the pot from heat and keep it covered. Let the rice steam and rest for 8–10 minutes. This allows the grains to finish cooking and the moisture to distribute evenly.

Fluff

Uncover and gently fluff the rice with a fork to separate the grains. If the rice seems sticky, let it sit uncovered for 1–2 minutes on very low heat while fluffing to release excess steam.

Sauté aromatics

While the rice is simmering or during the resting time, heat 1 tbsp olive oil in a small skillet over medium heat. Add 1/2 cup finely chopped onion and sauté until soft and translucent, about 4–5 minutes. Add 1 tsp minced garlic and cook for 30 seconds more until fragrant. Season with 1/4 tsp freshly ground black pepper.

Fold into rice

When the rice is fluffed, gently fold in the sautéed onions and garlic, taking care not to mash the grains. Fold in 1 tbsp chopped fresh parsley for a fresh note.

If desired, finish the rice with 1/2 tsp lemon zest and sprinkle 1 tsp toasted sesame seeds or chopped toasted almonds over the top for texture and aroma. Adjust seasoning to taste and serve warm as a light starter portion.