- Measure dry rice into a strainer. ~1c for two servings with leftovers – more if it’s a rice-heavy dish;
- Rinse rice in cold water;
- Warm up pot with ~1/2tbsp oil;
- Add drained rice, sizzle for ~5 mins stirring occasionally.
- When some rice is starting to brown, add water: ~2.25c per cup dry rice.
- Add a dash of salt (dish-dependent)
- Cover and bring to boil – simmer until dry, ~25 mins.