Perfect Rice Recipe

I have a confession to make: I have not been very good about cooking rice. It either comes out watery, gummy or scorched. Those days are now over since I have found this recipe on the New York Times cooking site. I have made it many times and the rice comes out perfect every time.

Note: To get the lid on the pot to fit tightly, I take two lengths of aluminum foil, fold it a few times and wrap it around the lid of the pot before I put the cover on.

Yield: 2 cups


  • 1 cup long-grain rice
  • 1 tablespoons unsalted butter
  • 2 cups of stock or water (see Where Can I Find Demi-Glace for what I generally use)
  • 1 teaspoon of kosher salt


  1. Heat oven to 350 degrees.
  2. In a medium saucepan, heat butter over medium heat until foaming subsides.
  3. Rinse rice under cold water. Add rice to butter and stir until rice is coated with butter. Cook until rice begins to smell nutty but before rice begins to toast.
  4. Add 2 cups of stock or water and bring to a boil. Cover with a tight-fitting lid (see note above) and bake in oven for 17 minutes.
  5. Remove from oven and let stand for 10 minutes. Do not remove the lid!
  6. Fluff and serve.

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