If you’ve ever wondered why your rice at home never comes out as light and fluffy as it does at a restaurant, you’re not alone. The secret isn’t a special rice cooker or an exotic grain; it’s a simple technique that goes beyond just adding water. Hotel chefs and master cooks know that a few key ingredients can transform your rice from good to absolutely amazing.

You’ll feel like a professional when you see the results: separate, perfectly cooked grains that are full of flavor.

The Secret Ingredient

A little bit of fat and salt makes all the difference. While the water cooks the rice, the fat coats the grains, preventing them from sticking together and creating that desired fluffy texture. The salt, of course, enhances the natural flavor of the rice, making it stand out as a delicious side dish.

The Recipe

1 cup of your favorite rice (such as basmati, jasmine, or long-grain white rice)
1 ½ cups of cold water
1 tablespoon of butter or olive oil
½ teaspoon of salt

Instructions

see next page