Ingredients:

  • 1 cup (200g) long-grain white rice (basmati or jasmine work well)
  • 2 cups (475ml) water
  • ½ teaspoon (3g) salt (optional, but recommended)
  • 1 tablespoon (14g) unsalted butter or oil (optional, adds flavor and prevents sticking)

Instructions:

  1. Place the rice in the sieve and rinse under cold running water until the water runs clear. This removes excess starch.
  2. In the saucepan, combine the rinsed rice, water, salt (if using), and butter/oil (if using).
  3. Bring the mixture to a rapid boil over medium-high heat.
  4. Reduce the heat to the lowest setting, cover the saucepan tightly with the lid, and simmer for 18-20 minutes (or according to package directions for your specific rice type). Important: Do not lift the lid during this time!
  5. After the cooking time, remove the saucepan from the heat (still covered) and let it rest for 10 minutes. This allows the rice to steam and finish cooking evenly.
  6. Gently fluff the rice with a fork before serving. This separates the grains.