Ingredients:

  • 1 cup (200 g) Long-Grain White Rice (Basmati or Jasmine recommended)
  • 1 1/2 cups (360 ml) Cold Water (for cooking)
  • 1/2 teaspoon Fine Sea Salt
  • 1 teaspoon Unsalted Butter or Neutral Oil (Optional)
  • Sufficient Cold Water (for rinsing)

Instructions:

  1. Rinse the Rice: Place the rice in a fine-mesh sieve or a bowl. Run cold tap water over the grains, gently agitating them. Continue rinsing until the water runs completely clear (this removes excess starch and prevents stickiness).
  2. Drain Thoroughly: Shake the sieve well to remove as much moisture as possible.
  3. Combine Ingredients: Place the rinsed rice, the 1 1/2 cups of fresh cold water, salt, and optional fat (butter or oil) into a heavy-bottomed saucepan.
  4. Bring to a Boil: Place the pan over high heat. Bring the mixture to a vigorous, rolling boil, uncovered.
  5. Reduce and Cover (The Critical Step): As soon as the water boils, reduce the heat immediately to the lowest setting possible (a gentle simmer). Give the rice one quick stir, then immediately cover the saucepan with the tight-fitting lid.
  6. Simmer Undisturbed: Cook for exactly 10 minutes on the low heat. Do not lift the lid, do not stir, and do not peek.
  7. Rest (Essential for Texture): After 10 minutes, remove the pan completely from the heat source. Keep the lid on and let the rice stand, resting, for another 10 minutes. The residual steam will finish cooking the grains perfectly.
  8. Fluff and Serve: Remove the lid. Use a fork (never a spoon) to gently fluff the rice from the bottom upwards. Serve immediately.