Rinse the Rice (Optional): Rinse 1 cup of rice gently under cold water until the water runs clear to remove excess starch.
Combine Water and Rice: Use 2 cups of water per 1 cup of rice in a medium saucepan. Add a pinch of salt and butter or oil, if desired.
Bring to a Boil: Over medium-high heat, bring the water to a rolling boil. Boil for 5 minutes or until the rice grain appear on the top.
Reduce Heat and Cover: Move the pot to your smallest burner, set the heat to low, cover with a tight-fitting lid, let it cook for 20 minutes until all the water is absorbed.
Let it Rest: Remove from heat, do not open cover, and let the rice sit for 5-10 minutes.
Fluff and Serve: Use a fork to separate the grains before serving.
Rice Cooker Method
Rinse the Rice: Rinse 1 cup of rice gently under cold water until the water runs clear to remove excess starch.
Combine Ingredients: Add 1 cup of rice and 1 1/2 cups of water to the rice cooker's inner pot.
Start Cooking: Close the lid and press the “Cook” or “White Rice” button.
Rest and Fluff: Once the cooking cycle is complete, let the rice sit for 5-10 minutes before opening the lid. Fluff the rice with a fork and serve.
Rice cookers simplify the process and often yield consistent results, making them a worthwhile investment for frequent rice consumers.
Instant Pot Method
Rinse the Rice: Rinse 1 cup of rice gently under cold water until the water runs clear to remove excess starch.
Add Ingredients: Use 1 cup of rice with 1 cup of water in the Instant Pot.
Pressure Cook: Secure the lid, set the valve to "Sealing," and select rice—usually automatically sets to 12 minutes.
Release: Manually release any remaining pressure.
Fluff and Serve.
Boil and Drain Method
Bring a large pot of water to a rolling boil over high heat (about 4-5 cups of water per cup of rice).
Rinse the rice and add it to the boiling water.
Reduce heat to medium, cook uncovered for 12-15 minutes, stirring occasionally.
Test for doneness by pressing between your fingers— it should be tender but not mushy or grainy.
Drain the rice using a colander over the sink, being careful of the hot steam.
Let it sit for 5 minutes, allowing excess moisture to escape. Fluff and serve.