How to Cook Rice: Fluffy and Tender for 4 Servings

Instructions:

1. Rinse the rice. Place 185g of dry rice in a fine mesh sieve. Run cold water over it, agitating the grains with your fingers for about 60 seconds until the water runs completely transparent. Note: This removes the dust that makes rice gummy.
2. Combine the ingredients. Place the rinsed rice, 355ml water, 0.5 tsp salt, and 1 tbsp butter in a 2 quart heavy bottomed saucepan. Set over medium high heat.
3. Achieve the boil. Bring the mixture to a boil. As soon as large bubbles break the surface, give it one quick stir with a wooden spoon to prevent any grains from sticking to the bottom.
4. Seal the pot. Turn the heat to the lowest possible setting immediately. Place the lid on firmly to create a steam lock seal.
5. Simmer undisturbed. Cook for 15 to 18 minutes. Do not lift the lid for any reason during this window, as the escaping steam will ruin the hydration cycle.
6. The off heat rest. Remove the pot from the burner. Let it sit, lid still closed, for exactly 10 minutes. Note: This is the most skipped step, but it’s what makes the rice truly fluffy.
7. The final fluff. Remove the lid and use a fork to gently lift and separate the grains. Move from the edges toward the center to avoid mashing.
8. Serve immediately. Transfer to a warmed bowl to maintain that comforting heat and velvety texture. > Chef's Tip: If you want an even more aromatic result, toss a single star anise or a crushed cardamom pod into the water before boiling. It adds a heritage feel to the dish without overpowering the main course.