Step 1

Weigh out 150 grams of white rice (Any type, I used Jasmin for this recipe, naturally stickier rice great with Thai Food). Soak and rinse the rice until the water runs clear.

Step 2

Weigh out 225 grams of water. Add this to the rice along with 2 grams salt and 10 grams coconut oil, butter or any other oil for that matter.

Step 3

Bring the rice to the boil and turn down the heat to a minimum setting.

Step 4

Quickly cover the pot with a clean kitchen towel and a lid making sure the rice is sealed in tight. This is crucial as we will be pressure cooking the rice to an extent and then letting the grains steam until done. Let the rice sit like this on the lowest stove setting for 15 minutes. Set an alarm. Very important. Then remove from the stove and let it sit still closed and steam 3 more minutes untouched. Do not lift up the lid before this time is done.

Step 5

Lift the lid, behold the fluffiest rice of your life and fluff it even more with a fork.

Step 6

Weigh out 166 grams of wild rice. Soak and rinse it once.

Step 7

Weigh out 400 grams water, 10 grams olive oil and 2 grams salt. Add this all into the pot.

Step 8

Bring the rice to the boil and turn down the heat to a minimum setting.

Step 9

Quickly cover the pot with a clean kitchen towel and a lid making sure the rice is sealed in tight. This is crucial as we will be pressure cooking the rice to an extent and then letting the grains steam until done. Let the rice sit like this on the lowest stove setting for 1 hour. Set an alarm. Very important. Do not lift up the lid before this time is done. When the time is up the wild rice grains should have opened up and the water all gone.