Try to buy extra-long grain aged basmati rice. I use Royal brand’s Chef’s Secret Extra Long Grain Basmati, but any brand labeled extra-long grain and aged 2 years is great. Tools You May Need

This is the most important part: Wash the rice! Place the rice in a large bowl and fill with fresh, room temperature water. Swirl your hand through the water and the rice; the water will go cloudy.

Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes.

Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 ...

Shake the pot to level out the rice, and then add the chicken stock to fill about 1/2-inch over the rice. Bring to a boil, and then lower to a simmer and cover to cook for 15 minutes.

Stir in the rice and cook until you hear the rice crackling, about 2 minutes. Gently stir in the reserved soaking water. Season with a generous portion of salt and bring the liquid to a simmer ...

Examine the rice for foreign objects but do not wash. Combine all ingredients except rice in a heavy-bottomed pot with a close-fitting lid. Bring to a boil.

Place the rice in a large pot and rinse under cold running water until the water runs clear. Drain well and add 4 1/2 cups water to the pot. Sprinkle with the salt and add the butter, ginger and ...

Put the rice in a mesh strainer and rinse with cold water several times. Set aside and let drain. Heat the vegetable oil in a large saucepan over medium-high heat until it begins to shimmer.