Chopped fresh cilantro parsley or herbs of choiceoptional
In a medium saucepan, bring the water to a boil over high heat.
Rinse the rice. Place rice in a fine mesh strainer and rinse under cold water until water runs clear.
Once the water is boiling, add rice, salt, and butter (if using). Stir to combine.
Reduce the heat to low and cover. Allow the rice to simmer, adjusting the heat as needed to maintain that simmer, for about 18-20 minutes, or until all the water has been absorbed. Avoid lifting the lid or stirring the rice during this time, as it can disrupt the cooking process.
Once the rice is fully cooked, remove the saucepan from the heat and let it sit for 5-10 minutes with the lid still on. This will allow the rice to absorb any remaining moisture and become fluffy.
After 10 minutes, remove the lid and fluff the rice with a fork. Top with herbs as desired.
TO STORE: Let the white rice cool before storing in an airtight container. Refrigerate cooked white rice for up to 5 days.
TO REHEAT: Add the white rice and a small amount of water or broth (or an ice cube!) to a microwave-safe bowl and microwave for 1-2 minutes until reheated.
TO FREEZE: Spread the white rice on a baking sheet, freezing until solid. Transfer the frozen rice to an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.