Measure the rice into a cup and level the top. Rinse the rice thoroughly in cold water until the water is clear.
If you have time, soak the rice in cold water for at least 30 minutes. This will help the grains cook more evenly.
Boil water and add salt
For every 1 cup, pour 2 cup of water into a large saucepan having tight-fitting lid. Bring to a boil. Mix 1 teaspoon salt into the water.
Pour in rice
Reduce the flame to a medium and add the rice to the boiling water.
Stir once to separate the rice
Add oil and use a wooden spoon to separate any clumps. Don’t over-stir: That can cause the rice to become sticky.
Put the lid and simmer
Be sure the lid fits tightly on the pot. Turn the heat down to as low as possible. Let rice simmer for about 10 minutes, then remove from heat and allow the rice to steam in the pot for another 5 minutes.
Rice is ready.
Check the rice is cooked at the end by trying a grain. Keep cooking for another couple of mins if it isn’t quite ready, then turn the heat off.
Fluff the rice with a fork
Remove lid and run a fork through the rice.
Don’t uncover the saucepan or stir the rice during cooking.
If it feels overcooked then use towel and cover the lid that will absorb excess moisture, helping prevent overcooked and mushy rice.
Rice increases in volume. 1 cup of raw rice produces almost 2 cups when cooked.