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Ingredients
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Rice
Method
Rice
- 1
Rinse the rice
Place the rice in a fine-mesh sieve or a bowl. Rinse under cold running water, or swish and drain in the bowl, until the water runs mostly clear (about 4–6 rinses). This removes excess surface starch and prevents gummy rice.
- 2
Combine and bring to a boil
In a medium saucepan with a tight-fitting lid, combine the rinsed rice, 1 1/2 cups water, and 1/4 teaspoon salt. Stir once to distribute. Place over medium-high heat and bring to a gentle boil (visible bubbles and steam), about 4–5 minutes.
- 3
Simmer covered
Once boiling, immediately reduce the heat to the lowest possible setting so the pot barely simmers. Cover with the lid. Cook undisturbed for 15 minutes—do not lift the lid or stir during this time.
- 4
Rest and finish
After 15 minutes, turn off the heat and keep the lid on. Let the rice rest, covered, for 10 minutes to finish steaming. This ensures even texture.
- 5
Fluff and serve
Remove the lid. Add 1 tablespoon unsalted butter (optional) and gently fluff the rice with a fork to separate the grains. Taste and adjust salt if needed. Serve immediately.