Plain White Rice
Plain white rice, simply cooked in the traditional way.
Simple cooked white rice prepared the traditional way.
Like basic steamed rice.
Rinse the rice if needed and cook on low heat for fluffy grains.
Ingredients
- 2 measuring cups or 400 g long-grain rice
- 1 tablespoon ghee
- 1 tablespoon corn oil
- 1 tablespoon salt
Instructions
- Soak the long-grain rice in a pot or bowl with hot water only for 10 to 15 minutes maximum.
- Rub the rice in the pot or bowl while soaking so that the grains do not stick together.
- Wash the rice in a pot or bowl, changing the water several times, until the wash water runs clear.
- Bring a generous amount of water to a boil in a large pot about three times the size of the rice.
- Add the washed and soaked rice to the pot as soon as the water begins to boil.
- Add the salt to the pot while boiling the rice, using approximately half the stated amount at this stage.
- Boil the rice in the pot for only 5 to 7 minutes over medium-high heat so it does not overcook.
- Drain the rice in a colander immediately after boiling.
- Return the pot to low heat after draining.
- Add the corn oil to the pot, then toss the rice with it.
- Add the ghee to the pot, then toss the rice until the fat is evenly distributed.
- Add a pinch of salt to the pot after lightly frying or tossing, according to the chef's stated preference.
- Spread the rice on a serving platter while hot.