Extra Rice Recipe

Rinse

Place the 2 cups of rice in a fine-mesh sieve or bowl and rinse under cold running water, swirling with your hand, until the water runs mostly clear (about 30–60 seconds). Drain well.

Combine

In a medium saucepan with a tight-fitting lid, combine the drained rice, 2.5 cups water, 1/2 tsp kosher salt, and 1 tablespoon butter. Stir once to distribute.

Bring to a simmer

Set the pan over medium-high heat and bring the mixture to a gentle boil. As soon as it reaches a rolling simmer, reduce heat to the lowest setting that maintains a gentle simmer.

Cover and cook

Cover the pan tightly and cook undisturbed for 15 minutes. Do not lift the lid during this time — escaping steam will change the texture.

Rest and fluff

After 15 minutes, remove the pan from heat and keep it covered. Let the rice rest for 10 minutes to finish steaming. Remove the lid, add a forkful of air by gently fluffing with a fork to separate the grains.

If using the optional finish, transfer the fluffed rice to a serving bowl or leave in the pot. Sprinkle 2 tablespoons chopped cilantro, drizzle 1 teaspoon fresh lime juice and 1/2 teaspoon toasted sesame oil over the rice, and add 1/4 teaspoon black pepper. Gently fold the additions into the rice with a wide spatula or fork until evenly distributed. Taste and adjust salt if needed.