Step 1

Wash the rice in several changes of cold water, or until the water runs nearly clear. Thoroughly washing the rice removes dirt and surface starch making fluffier, less sticky rice.

Step 2

Transfer the rice to a medium bowl and fill with cold water. Allow your rice to soak for 20-30 minutes.

Step 3

Thoroughly drain the rice in a fine-mesh strainer. To help remove some of the excess water, I like to rest the rice-filled fine-mesh strainer on top of a kitchen towel and carefully tap to remove any excess water.

Step 4

Boil the water (or chicken broth). You may use an electric or stovetop kettle, or old-fashioned pot. You will need 1⅓ cups of just-boiled liquid. You may measure the exact amount, being extra careful not to let any evaporation take place, or boil a bit extra and measure the boiling liquid just before adding to the rice.

Step 5

Toast the rice (optional) - Heat the olive oil (or butter) in a wide, lidded saucepot or pan over medium heat. Add the rice and a pinch of salt. Thoroughly mix the rice so that each grain is covered in oil (I like using a stainless steel pot with a glass lid whenever I make rice).

Step 6

Add the boiled water (or stock) and increase medium-high heat. Bring to a boil, immediately reduce heat to low and cover with a lid. Leave the rice to cook for 10-12 minutes without lifting the lid (see notes).

Step 7

Without removing the lid, remove from heat and allow the rice to steam, undisturbed, for 10-15 minutes. Just before serving, fluff with a fork and dot with 1-2 tablespoons of butter, if desired.