- 1
Rinse the rice in a fine-mesh sieve under cold running water for about 30-60 seconds until the water runs mostly clear. This removes excess surface starch and prevents gumminess.
- 2
In a medium saucepan, combine the rinsed rice, water, salt, and butter or oil. The fat helps keep the grains separate and adds a subtle richness.
- 3
Bring the mixture to a rolling boil over medium-high heat, uncovered.
- 4
Once boiling, give the rice one quick stir, then immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid.
- 5
Simmer undisturbed for 15 to 18 minutes. Do not lift the lid during this time as the trapped steam is essential for cooking the rice evenly.
- 6
Remove the pan from the heat, keeping the lid on, and let it stand for 10 minutes. This resting phase allows the moisture to redistribute throughout the grains.
- 7
Remove the lid and gently fluff the rice with a fork to release any remaining steam. Serve immediately.
💡 Key Takeaways
- ✓ Always use a heavy-bottomed pot to ensure heat is distributed evenly and to prevent the bottom layer from scorching.
- ✓ For extra flavor, toast the dry rice in the butter or oil for 2 minutes before adding the water.
- ✓ If you are using a different variety of rice (like Basmati or Jasmine), reduce the water slightly to 1.75 cups for a firmer texture.
- ✓ Never stir the rice while it is simmering, as this activates the starch and leads to a sticky, porridge-like consistency.
