Fluffy white rice
The right ratio, a quick sauté and a short rest at the end: everyday fluffy rice in a ceramic-coated casserole.
Fluffy rice depends on three things: rinsing it well (or not, if the package says so), the water ratio, and not stirring once the water is in. In a ceramic-coated casserole with a lid, nothing sticks to the bottom.
Recipe
- Serves 4 servings
- Prep 5 min
- Cooking 20 min
- Total 25 min
Method
- 1
Boil the water in a kettle.
- 2
In the casserole, heat the oil and lightly brown the garlic and onion.
- 3
Add the rice and salt and sauté for 1 to 2 minutes, stirring, until the grains turn glossy.
- 4
Add the boiling water, stir just once and let it boil over medium heat, uncovered, until the water drops to the level of the rice.
- 5
Turn the heat down to low, cover and cook for 10 to 12 minutes, until the water is absorbed.
- 6
Turn off the heat and let it rest, covered, for 5 minutes before fluffing with a fork.
Tips
- Use boiling water: the rice cooks evenly and comes out fluffier.
