Before anything else, rinse your rice under cold running water. This simple yet essential step removes excess starch, preventing the grains from sticking together. Keep rinsing until the water turns clear—it’s worth the effort!

For every cup of rice, you’ll need 2 cups of water (or broth for a flavor boost). Pour the water into a medium saucepan and bring it to a boil over medium-high heat. If you’re adding salt, now’s the time—just a pinch will enhance the rice’s natural flavor.

Once your water reaches a rolling boil, carefully add the rinsed rice. Give it a gentle stir to make sure the grains are evenly distributed and won’t clump together as they cook.

Lower the heat to its lowest setting, and cover the pot with a tight-fitting lid. This step is key! Let the rice simmer gently for about 10–15 minutes, depending on the type of rice you’re using. Resist the urge to lift the lid—trapping the steam ensures perfectly cooked rice.

When the water has been fully absorbed, remove the pot from the heat. Keep the lid on and let the rice rest for 5 minutes. This quick resting period allows the grains to finish steaming and settle, giving you the fluffiest texture.

Finally, grab a fork and gently fluff the rice, separating the grains for that light, airy finish. If you’re feeling indulgent, stir in a dab of butter or a drizzle of olive oil for extra richness. Serve it warm, and watch it elevate any dish you pair it with.