Ok. Let’s do this! If you have a 4 cup pyrex/microwavable measuring cup, it is much easier.
Sauce pan with a lid. Nonstick is fine.
2 cups of rice using dry measuring cup
3 cups of water
Salt if using unsalted butter
2 tablespoons of butter
Put empty pan on stove and set heat to medium-high. If these are steel pans, stick to medium. Go towards high if nonstick as it takes a bit to heat up.
Put water and butter in microwavable cup and throw it in the microwave until it starts to simmer, maybe 3 minutes? Depends on microwave and dish.
While you are waiting on microwave, put dry rice in pan and gently stir/fold. They will start to turn white, but don’t let them burn. If you need to take the pan off and turn the heat down, do it. We are just preheating the rice and pan up. Add salt if needed.
Get ready. As soon as that water is hot enough to boil or close to, take it out, pour it in the pan. It will be violent.
Do a quick stir, throw the lid on, and turn the heat down to the lowest setting. The water should fully cover the rice.
Walk away. The bottom might toast a little, but that is fine as long as it doesn’t full on burn.
After 20 minutes or so, you can do a real quick check and if it looks kind of wet, throw the lid back on and wait.
At this point, you should have perfectly acceptable rice. Take the lid off, stir the rice with a more folding motion to let it steam any additional moisture out.
Ok. Let’s do this! If you have a 4 cup pyrex/microwavable measuring cup, it is much easier.
After 20 minutes or so, you can do a real quick check and if it looks kind of wet, throw the lid back on and wait.
At this point, you should have perfectly acceptable rice. Take the lid off, stir the rice with a more folding motion to let it steam any additional moisture out.