Ingredients:

  • 1 cup (185g) long grain white rice
  • 1 ½ cups (355ml) water
  • 1 tbsp (14g) unsalted butter
  • ¾ tsp fine sea salt

Instructions:

  1. In a 2-quart heavy-bottomed saucepan, melt the butter over medium heat until shimmering.
  2. Add the dry long grain rice to the pan. Stir constantly for 2–3 minutes until the grains transition from translucent to a bright, opaque white and smell like popcorn.
  3. Pour in the water and add the sea salt. Bring the mixture to a boil.
  4. Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 18 minutes without opening the lid.
  5. Remove the pot from the heat. Let it rest, undisturbed and covered, for 10 minutes to allow moisture to redistribute throughout the grains.
  6. Remove the lid, fluff the rice gently with a fork or silicone spatula, and serve immediately.