Ingredients:

  • 1 cup (200 g) Long-Grain White Rice
  • 1 ¾ cups (420 ml) Cold Water or vegetable stock
  • ½ teaspoon (3 g) Fine Sea Salt
  • 1 teaspoon (5 ml) Unsalted Butter or Neutral Oil (Optional)

Instructions:

  1. Place the rice in a fine-mesh sieve. Rinse thoroughly under cold running water until the water runs completely clear. This removes excess starch, which is the key to non-sticky, fluffy grains.
  2. Transfer the rinsed rice, cold water (or stock), salt, and optional fat (butter/oil) into a large, deep microwave-safe bowl (must be at least 4 times the volume of the uncooked ingredients). Give it a brief stir.
  3. Place the uncovered bowl in the microwave. Cook on HIGH (100% power) for 5 minutes. The water should be vigorously boiling.
  4. Carefully remove the hot bowl. Cover the bowl tightly with microwave-safe cling film or a secure lid, leaving a very small corner vented for steam release. Reduce the power setting to MEDIUM (50% power) and cook for 10–12 minutes. Liquid should be mostly absorbed.
  5. Remove the bowl from the microwave (use oven mitts). DO NOT lift the lid or plastic wrap. Let the rice stand, still covered, for 5 minutes. This resting period finishes the cooking process using residual steam.
  6. Carefully remove the lid or cling film (watch out for hot steam!). Use a fork to gently fluff the rice, separating the grains. Serve immediately.