Rice Recipe

Rinse rice

Place 1.5 cups uncooked long-grain white rice in a fine-mesh sieve or bowl. Rinse under cold running water, or swish and drain in the bowl, until the water runs mostly clear (about 2–3 rinses). This removes excess surface starch and prevents clumping.

Drain rice well and set aside.

Combine and bring to a simmer

In a medium saucepan with a tight-fitting lid, combine the rinsed rice, 2.25 cups water, 1/2 tsp salt, and 1 tbsp butter or oil. If using optional flavorings, add 1 bay leaf and/or 1 tsp minced garlic now. Place over medium-high heat and bring the liquid to a gentle boil (bubbles breaking steadily across the surface).

Reduce heat and cover

As soon as the liquid reaches a gentle boil, reduce heat to the lowest setting that still maintains a very gentle simmer. Cover the pan with the lid. Do not lift the lid or stir during the cooking time.

Simmer

Cook undisturbed for 15 minutes. After 15 minutes, check quickly: the liquid should be absorbed and small steam holes may appear on the surface.

Resting

Turn off the heat and leave the rice covered for an additional 10 minutes to steam. This resting step finishes cooking and firms the grains without becoming mushy.

Fluff

Remove and discard the bay leaf (if used). Use a fork to gently fluff the rice, separating the grains. Taste and adjust seasoning with additional salt or 1/8 tsp freshly ground black pepper as desired.

If using parsley, sprinkle 1 tbsp chopped fresh parsley over the rice and gently mix to distribute.

Serve hot as a side or base for main dishes.