Ingredients:

  • 1 cup (200g) long-grain white rice (e.g., Basmati, Jasmine) OR 1 cup (200g) medium-grain rice (e.g., Arborio, Sushi Rice) OR 1 cup (200g) short-grain rice OR 1 cup (180g) long-grain brown rice
  • 2 cups (475ml) water OR broth
  • 1/2 teaspoon (2.5ml) salt (optional)
  • 1 tablespoon (15ml) unsalted butter OR olive oil (optional)

Instructions:

  1. Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear.
  2. In the saucepan, combine the rinsed rice, water (or broth), salt (if using), and butter/oil (if using).
  3. Bring the mixture to a rolling boil over medium-high heat.
  4. Immediately reduce the heat to the lowest possible setting, cover the pot tightly with the lid.
  5. Cook until the rice is tender, and all the water has been absorbed. DO NOT lift the lid during this phase. White Rice and Sushi Rice: Cook for 15-20 minutes. Brown Rice: Cook for 45-50 minutes.
  6. Remove from heat and let the rice stand, covered, for 10 minutes. Then, fluff gently with a fork before serving.