Ingredients:

  • 1 cup Long-Grain White Rice (Basmati or Jasmine recommended)
  • 1 ½ cups Filtered Cold Water
  • ½ teaspoon Fine Sea Salt
  • 1 teaspoon Unsalted Butter or Oil (Optional)

Instructions:

  1. Rinse the Rice (The Non-Negotiable Step): Place the rice in a fine-mesh sieve and run it under cold water. Give it a jolly good rinse until the water runs completely clear (this removes excess starch, which is the nemesis of fluffy rice).
  2. Combine Ingredients: Transfer the rinsed rice, the measured cold water, salt, and optional butter/oil into the deep microwave-safe bowl (minimum 8-cup capacity). Stir once quickly to combine everything.
  3. Initial Setup: Do not cover the bowl yet. Place it directly into the microwave.
  4. The High Heat Blast (Bringing to the Boil): Microwave the rice on HIGH power (100% or 900-1000W) for 5 minutes. Watch closely—this step is to bring the water to a rapid rolling boil.
  5. Secure and Reduce Power: Carefully remove the bowl (it will be extremely hot). Cover the bowl tightly (using a lid, plate, or pierced cling film).
  6. The Gentle Steam: Return the covered bowl to the microwave. Reduce the power level to MEDIUM (50% or 400-500W). Cook for 10–12 minutes until all liquid is absorbed.
  7. Rest and Steam: Once the cooking time is complete, remove the bowl from the microwave (still covered). Let it rest, undisturbed, for a full 10 minutes. This is crucial for achieving tender, distinct grains.
  8. Fluff and Serve (Job's a Good 'Un): Remove the lid/covering. Use a fork (not a spoon) to gently fluff the rice, separating the grains. Serve immediately.