Ingredients:

  • 1 cup (185g) long-grain white rice
  • 1.5 cups (355ml) filtered water
  • 0.5 tsp sea salt
  • 1 tsp neutral oil or grass-fed butter

Instructions:

  1. Place the dry rice in a fine-mesh strainer and run cold water over it while swirling with your fingers for 1–2 minutes until the water runs completely clear.
  2. Combine the rinsed rice, water, salt, and oil in a heavy-bottomed saucepan. Bring to a vigorous boil over medium-high heat.
  3. Stir once to prevent sticking, then immediately reduce the heat to the lowest possible setting.
  4. Cover the pot with a tight-fitting lid and cook for exactly 18 minutes without lifting the lid.
  5. Remove the pot from the heat source and let it sit undisturbed with the lid on for an additional 10 minutes to allow moisture to redistribute.
  6. Remove the lid and gently fluff the rice with a fork or rice paddle before serving.