Fluffy Stovetop Rice
Adapted from (family collection)
Ingredients
- 1 cup 200 g jasmine or basmati rice
- 1 1/2 cup 360 ml water
- 1/2 tsp salt (optional)
- 1 tsp neutral oil or butter (optional)
Method
- Rinse the rice in a fine-mesh strainer or bowl under cold water, swirling with your hand, until the water runs mostly clear (about 4–5 rinses).
- Combine the rinsed rice, water, salt, and oil (if using) in a medium saucepan. Stir once to ensure the rice is submerged.
- Set over medium-high heat, uncovered, until the water begins to boil. Stir once, reduce heat to low, and cover tightly.
- Simmer on low for 12 minutes without lifting the lid or stirring.
- Remove from heat and let the pot sit, covered, for 10 minutes to let the steam redistribute.
- Fluff gently with a fork and let stand uncovered 2–3 minutes before serving.
Notes
- Use a heavy-bottomed saucepan with a tight-fitting lid to prevent scorching, and avoid stirring during cooking to keep the grains from getting sticky.
- When doubling, use about 1 1/4 cups water per cup of rice rather than a full double.
- For a nutty aroma, stir in 1/2 tsp sesame oil after fluffing — pairs especially well with the Korean-style beef.