About this recipe

A foolproof, classic steamed white rice recipe that comes out perfectly fluffy every single time. Using the simple absorption method — no rice cooker required — this kitchen staple pairs beautifully with almost any dish. Rinsing the rice and letting it rest after cooking are the two secrets to light, separated grains that never clump or turn mushy.

Instructions

1. 1

   Place the long-grain white rice in a sieve and rinse under ^[cold running water], stirring gently with your hand, until the water runs mostly clear — about 30 to 60 seconds. This removes excess surface starch and is the key to fluffy, non-sticky rice.

2. 2

   Add the rinsed long-grain white rice, water, and kosher salt to a saucepan. If using butter, add it now. Stir once to combine and spread the rice into an even layer.

3. 3

   Bring the water to a full boil over ^[medium-high heat], uncovered. Watch the pot — this takes about 3 to 4 minutes.

4. 4

   Once boiling, immediately reduce the heat to ^[the lowest setting] on your burner. Place a tight-fitting lid on the pot. Cook, undisturbed, for 15 minutes. Do not lift the lid — the steam trapped inside is what cooks the rice.

5. 5

   After 15 minutes, remove the pot from the heat entirely. Keep the lid on and let the long-grain white rice rest, off the heat, for 5 minutes. This allows the steam to finish cooking any remaining firm grains and makes the texture even throughout.

6. 6

   Remove the lid and fluff the long-grain white rice gently with a dipping fork, lifting from the bottom and folding the grains over. Taste and adjust kosher salt if needed. Serve immediately.