Each variation is built around a specific method and equipment. Pick one first, then the instructions, ingredients, and actions below update to that exact approach.
Step-by-step
- 1
Prep Your Rice
Measure your rice and rinse under cold water through a fine-mesh sieve until the water runs clear, about 1 minute. This removes surface starch and prevents gummy, clumpy rice. No sieve? Rinse in a bowl with several changes of cold water. Combine rinsed rice with cold water and a pinch of kosher salt in a medium saucepan — 1 cup rice to 1¼ cups cold water. Add a small pat of butter if desired. Use a pot with a tight-fitting lid.
- 2
Cook the Rice
Stir rice and water together in the saucepan, then place over high heat. Bring to a full boil, watching closely. The moment it boils, clamp the lid on and drop heat to the lowest setting. Do not lift the lid during cooking — escaping steam causes uneven, undercooked results. Cook undisturbed on low for 18 minutes (white rice) or 40–45 minutes (brown rice). At the 18-minute mark, turn off the heat and leave the lid on. Let the rice rest and finish in the trapped steam. Do not peek or stir during resting.
- 3
Rest, Fluff, and Serve
Turn off heat and keep the lid on. Let rice rest undisturbed for 10–15 minutes — this lets steam finish the grains evenly and redistributes moisture. Skipping it causes wet or mushy rice at the bottom. Remove lid and fluff with a fork using light, lifting strokes. Grains should look distinct with no standing water. If water is still pooling, replace lid and rest a few more minutes. Serve immediately or keep lid on to hold warmth.
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