If you find making a perfect pot of white rice a challenge, you’re not alone. Fluffy and tender rice is something that can elude even seasoned chefs. Chef Clodagh McKenna takes us through the process step-by-step, and shares a few of her top tips!
1 cup rice of choice
Unsalted butter or olive oil (optional)
2 cups water
Kosher salt (optional)
Rinse the rice in a sieve in cold water for about 30 seconds. This gets rid of all the extra starch that builds up, which can make it sticky.
The ratio is important here. You want two cups of water for every one cup of rice you're making.
Turn your stovetop on medium heat.
Pop your rice into the pan. Add your butter or olive oil. This coats the rice and stops it from sticking together and gives it a glaze. Toast up the rice a little bit to help form it.
Allow the butter to melt down, this should take a minute or two. TIP: Never stir your rice. Stirring can actually make it stick altogether. So if you need to move the rice around, shake up the pan.
After the butter or oil has melted, add in two cups of water. If you want to speed up the process, you can use boiling water, but it's not necessary.
Let it come up to a boil. Place the lid on and turn the heat down to the lowest heat possible. Leave for ten minutes.