Ryż

Ingredients · 4 servings

• 240 gLong-grain white rice
• 480 mlWater
• 6 gSalt
• 20 gButter

Equipment

stovetop, saucepan with lid, sieve, measuring jug, spoon, fork

Instructions

1. 1
   Prepare Mise

   Gather rice, water, salt, butter, a saucepan with lid, sieve, measuring jug, spoon, and fork; measure everything before heating. · 3 min

   What to look for: All ingredients are measured and the tools are within reach.

2. 2
   Rinse Rice

   Rinse the rice in a sieve under cold running water, stirring gently, until the draining water looks clear rather than cloudy. · 2 min

   What to look for: The water running from the rice is mostly clear.

3. 3
   Boil Water

   Bring 480 ml water and salt to a steady boil in the saucepan, then add the rinsed rice and stir once to level the grains. · 3 min

   What to look for: The water bubbles steadily before the rice is added.

4. 4
   Steam Covered

   Reduce the heat to the lowest setting, cover tightly, and cook the rice for 15 minutes without lifting the lid or stirring. · 15 min

   What to look for: Only a little steam escapes and the lid stays firmly in place.

5. 5
   Rest Covered

   Remove the saucepan from the heat and rest it, still covered, for 5 minutes so the trapped steam finishes the grains. · 5 min

   What to look for: The rice sits undisturbed with the lid closed.

6. 6
   Fluff Serve

   Fluff the rice with a fork, fold in the butter until melted, and serve hot as a plain side for breaded pork, fish, or sauce. · 1 min

   What to look for: The grains look separate, glossy, and lightly buttered.