Quick way:
Quick way: 1 cup of (basmati) rice, 2 cups of water and 1/2 tsp kosher salt. Bring water to a boil. Add rice, bring to a boil for a second. Cover, reduce the heat to a low simmer, and cook for 18 minutes. Check that the rice is tender. Turn the heat off, let sit for 10 minutes.
Slower way:
1 cup white rice
1 teaspoon (4.7 g) butter – doesn’t have to be exact
1 1/2 cups (12 fl. oz / 355 ml) water
1/2 teaspoon salt
Equipment
Sieve – Mesh sieve
Metal or glass bowl large enough to immerse the sieve
scale (if you have one)
1 cup metal or plastic measuring cup
2 cup measuring cup for liquids – I use a plastic one
2-litre pot
Straight edge silicone spatula to saute the rice
measuring spoon
silicone oven mitts
Clean dish towel
Directions
- Rinse the rice until the water is almost clear. Place rice in a sieve and place the sieve in a bowl large enough to immerse the sieve. Fill the sieve/bowl with water. Stir with your fingers. The water will be quite cloudy. Pour out. Repeat until the water is almost clear. Drain well.
- Heat 1 1/2* cup to almost boiling or boiling. I do this in a microwave because I don’t have a kettle. If you have one, use that or bring water to a boil in a small pot on the stove. *Note: Measure out more to start with and remeasure or weigh to get 1 1/2 cups (12 oz).
- In a 2-litre pot, melt the butter over medium-low heat. Add the rice and stir constantly until most of the grains are opaque.
- Consider wearing silicone oven mitts to protect your hands and lower arms. Add the water and salt if using and (you might need to increase the heat a bit) bring to a boil.
- Reduce heat to low, cover and cook for 18 minutes.
- Check that the rice is cooked. Remove from the heat, wrap the lid with a clean dishtowel and cover. Let sit for 10 minutes before eating. It can sit for longer. Or make ahead and refrigerate. When ready to eat, remove from fridge and reheat.