Rice Recipe

Rinse the rice

Place 1 cup long-grain white 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). This removes surface starch and prevents gummy rice. Drain thoroughly.

Measure liquids and seasonings. Have 1 1/2 cups water and 1 tsp kosher salt ready. If using, measure 1 tbsp butter (or 1 tsp olive oil) and a bay leaf.

Combine and bring to a simmer

In a medium saucepan with a tight-fitting lid, combine the rinsed, drained rice, 1 1/2 cups water, and 1 tsp kosher salt. Add butter or oil and bay leaf now if using. Place over medium-high heat and bring to a gentle boil (visible bubbles and steam) uncovered, about 3–5 minutes.

Lower heat and cover

As soon as the water reaches a gentle boil, reduce heat to the lowest simmer so the surface is barely moving. Cover with the lid and cook undisturbed for 15 minutes. Do not lift the lid during this time — steam is what finishes the rice.

Rest off heat

After 15 minutes, remove the saucepan from heat but keep it covered. Let the rice rest for 5–10 minutes to finish steaming and to firm up; this helps ensure an even, fluffy texture.

Fluff and serve

Remove and discard the bay leaf if used. Use a fork to gently fluff the rice, separating the grains. Serve hot. Taste and adjust seasoning with a pinch of salt if needed.

To store: cool rice to room temperature within 1 hour, then transfer to an airtight container and refrigerate for up to 4–5 days or freeze up to 1 month. To reheat: sprinkle a few tablespoons of water over rice, cover, and microwave until steaming or reheat in a skillet over low heat with a splash of water, covered, until warmed through.