Ingredients:

  • 1 cup (200g) Basmati Rice, long-grain, good quality
  • 2 cups (475ml) Water, cold, filtered if possible
  • 1/2 teaspoon Salt, fine sea salt
  • 1 tablespoon Unsalted Butter or Oil (vegetable, coconut, or ghee), optional

Instructions:

  1. Place the basmati rice in a fine-mesh sieve. Rinse under cold running water, swirling with your hand, until the water runs clear. This removes excess starch, contributing to fluffier rice.
  2. Add the rinsed rice, water, salt, and butter (if using) to the saucepan.
  3. Place the saucepan over high heat and bring the mixture to a rolling boil.
  4. Once boiling, immediately reduce the heat to the lowest setting possible, cover the pot tightly with the lid, and simmer undisturbed for 15 minutes. Important: Do not lift the lid during this time!
  5. After 15 minutes, remove the saucepan from the heat without lifting the lid. Let the rice rest, still covered, for 3 minutes. This allows the steam to redistribute, ensuring even cooking.
  6. After the resting period, gently fluff the rice with a fork to separate the grains. Serve immediately and enjoy!