Ingredients:

  • 1 cup (200g) long-grain white rice (like Basmati or Jasmine)
  • 2 cups (475ml) water
  • ½ teaspoon (3g) salt (optional)
  • 1 tablespoon (14g) unsalted butter or oil (optional)

Instructions:

  1. Place rice in a fine-mesh sieve and rinse under cold water until the water runs clear (about 1-2 minutes). This removes excess starch for fluffier rice.
  2. Add the rinsed rice, water, salt (if using), and butter/oil (if using) to the saucepan.
  3. Place the saucepan over high heat and bring the mixture to a rolling boil.
  4. Reduce the heat to the lowest setting, cover the saucepan tightly with the lid, and simmer for 18 minutes. Do not lift the lid!
  5. Remove the saucepan from the heat and let it stand, covered, for 5-10 minutes. This allows the steam to finish cooking the rice, preventing mushiness.
  6. Gently fluff the rice with a fork before serving. This separates the grains for the perfect texture.