Here’s your step-by-step, with my personal guarantee of success. First, in a pot, combine your soaked-and-drained rice with the 1.25 cups of water (or 1.5 if you skipped soaking). Add a pinch of salt. Maybe a tiny drizzle of oil or butter—optional but brilliant.
Bring it to a rolling boil. Don’t wander off. Watch it like a cat watching a laser pointer. Then, cover the pot with a tight lid, and turn the heat to low. Low. Like a whisper.
Let it cook for exactly 12 minutes. Set a timer. Do not peek. Peeking is for birthday presents, not rice. After 12 minutes, turn off the heat and leave it covered for another 5 minutes. Steaming is where the magic happens.
What If You’re Using a Rice Cooker?
Ah, the lazy friend’s best tool. Use the same water ratio: 1.5 cups water per cup of rice (if unsoaked) or 1.25 (if soaked). Rice cookers are forgiving, but they still hate too much water. Trust the ratio, not the cooker’s markings.
And please don’t add extra water because you’re nervous. Nervous water is real. It’s the reason people end up with rice pudding when they wanted pilaf.
