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White Rice (White Rice): 1. Rinse the rice (optional but recommended): Place the dry rice in a fine-mesh strainer and rinse it under cool running water until the water runs clear. This removes excess starch, which helps prevent the rice from becoming gummy or sticky. Drain well. 2. Boil the water: In a medium saucepan with a tight-fitting lid, bring the measured water (or stock) to a boil over medium-high heat. Add the butter or oil and salt, if using. 3. Add rice and simmer: Once the water is at a rolling boil, stir in the rinsed rice. Let the water return to a brief boil, then immediately cover the pot with the lid and reduce the heat to the lowest possible setting. 4. Cook without peeking: Simmer the rice for 15 minutes. Do not lift the lid or stir the rice during this time, as the steam trapped inside is crucial for proper cooking. 5. Rest and steam: After 15 minutes, remove the pot from the heat, but leave the lid on and let it stand, undisturbed, for another 10 minutes. This allows the remaining steam and moisture to absorb fully into the grains, ensuring they are tender and fluffy. 6. Fluff and serve: Finally, remove the lid, fluff the rice gently with a fork, and serve immediately.
