Ingredients:

  • 1 cup (200g) Long-Grain White Rice, rinsed until the water runs clear
  • 2 cups (475ml) Water (or broth for added flavor)
  • ½ teaspoon (3g) Salt (optional, but recommended)
  • 1 Tablespoon (15ml) Butter or Olive Oil (optional, for flavor and preventing sticking)

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 prevents stickiness.
  2. In a medium saucepan, combine the rinsed rice, water (or broth), salt, and butter (if using).
  3. Bring the mixture to a rapid boil over medium-high heat.
  4. Once boiling, immediately reduce the heat to the lowest setting, cover tightly with the lid, and simmer gently for 18 minutes. Important: Do NOT lift the lid during this time!
  5. After 18 minutes, remove the saucepan from the heat without lifting the lid. Let it rest for 10 minutes. This allows the rice to fully steam and finish cooking.
  6. After the resting period, remove the lid and fluff the rice gently with a fork. This separates the grains and releases any remaining steam. Serve immediately.