Buttered Rice

Instructions

1. 1

   Rinse the Long-Grain White Rice in a Sieve under cold running water for about 30 seconds, swishing with your hand, until the water runs mostly clear. This removes excess surface starch and helps the rice cook up fluffy rather than sticky. Shake off excess water.

2. 2

   In a Saucepan over medium heat, melt 1 tablespoon of the Butter. Add the rinsed and drained Long-Grain White Rice and stir to coat. Toast the rice, stirring frequently, for about 2 minutes until it smells slightly nutty and the grains look opaque and chalky white. This step builds flavor and helps each grain stay separate.

3. 3

   Pour in the Water and add the Kosher Salt. Stir once to combine, then bring to a full boil over medium-high heat.

4. 4

   Once boiling, reduce the heat to the lowest setting, place the lid on the Saucepan, and cook undisturbed for 15 minutes. Do not lift the lid — the trapped steam is what cooks the rice evenly. Set a timer.

5. 5

   After 15 minutes, remove the Saucepan from the heat entirely. Keep the lid on and let the rice rest, off the heat, for 5 minutes. This allows the steam to finish cooking the rice and lets any remaining moisture absorb evenly.

6. 6

   Remove the lid and add the remaining 1 tablespoon of Butter. Use a fork (not a spoon) to gently fluff the rice and fold in the butter using light, lifting strokes. Using a fork keeps the grains separate and avoids mashing.

7. 7

   Taste and adjust Kosher Salt if needed. Garnish with fresh chopped Fresh Parsley if desired, and serve immediately.