Ingredients:

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

Instructions:

  1. Place the rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and helps prevent stickiness.
  2. In the saucepan, combine the rinsed rice, water, salt, and butter (if using).
  3. Bring the mixture to a rolling boil over medium-high heat.
  4. Once boiling, immediately reduce the heat to the lowest setting. Cover the saucepan tightly with the lid.
  5. Cook for 15 minutes without lifting the lid. Set a timer and resist the urge to peek!
  6. Remove the saucepan from the heat and let it sit, still covered, for 5 minutes. This allows the rice to fully absorb any remaining moisture and steam properly.
  7. Gently fluff the rice with a fork before serving. This separates the grains and releases any trapped steam.