Recipes Ingredients Pasta and Grains Rice Recipes Martha's White Rice With Butter 3.5 (180) This foolproof recipe is ready in under 30 minutes. Servings: 4 Jump to recipe Making fluffy white rice is easy when you follow Martha's rice with butter recipe. She uses a ratio of 1 cup of water to 1 cup of rice. Most recipes use more water, but Martha says this easy method produces perfectly cooked rice where the grains are individual, never clumped together. Her first step might surprise you: she rinses the long-grain rice under running water to remove starch, another key to getting light, tender grains. This buttered rice doesn’t taste buttery; there is one teaspoon of unsalted butter to one cup of rice, but the butter also helps to produce first-rate rice. This essential side dish cooks for just 16 minutes, but needs another 10 minutes to steam in the pot before serving—that’s the final secret to Martha’s stellar white rice with butter. 10 Farro Recipes That'll Inspire You to Cook This Versatile Grain Credit: David M. Russell Directions Rinse rice: Wash rice in running water until water runs clear. Drain. Boil water: Bring water, butter, and salt to a boil in medium saucepan. Add rice: Stir in rice and return to a boil over medium-high heat. Simmer: Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, 16 to 18 minutes (check only toward end of cooking time). The rice should be studded with craters, or steam holes, when it is ready. Let sit before serving: Remove from heat and let steam, covered, for 10 minutes. Fluff with a fork and serve. Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the decorvow recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.