Rice Recipe

Rinse the rice

Place 1.5 cups long-grain white rice in a fine-mesh sieve and rinse under cold running water while gently stirring with your hand until the water runs mostly clear (about 30–45 seconds). This removes excess surface starch and prevents gummy rice. Drain thoroughly.

Toast (optional)

In a medium saucepan with a tight-fitting lid, warm 1 teaspoon neutral oil over medium heat until shimmering. Add the drained rice and toast, stirring or shaking the pan, for 1–2 minutes until a faintly nutty aroma appears. Toasting is optional but improves texture and flavor.

Add water and salt

Carefully add 2.25 cups water and 3/4 teaspoon kosher salt to the saucepan with the rice. Stir once to distribute the rice evenly. Increase heat to high to bring the mixture to a gentle rolling boil.

Simmer and cover

As soon as the water reaches a boil, reduce heat to the lowest setting so the pot is at a very gentle simmer. 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, undisturbed, for 10 minutes to allow the remaining steam to finish cooking and to firm up the grains.

Fluff and finish

Remove the lid and add 1 tablespoon unsalted butter, 1/4 teaspoon freshly ground black pepper, and (if using) 1/2 teaspoon lemon juice. Using a fork, gently fluff the rice by lifting and separating the grains—do not stir vigorously. The butter will melt and coat the grains.

Adjust seasoning and garnish

Taste the rice and adjust salt if needed. Transfer to a serving bowl or plate and sprinkle with 1 tablespoon chopped fresh parsley if desired. Serve hot as a side.