Insanely Fluffy White Rice
White rice is the water of food. It tastes like absolute nothing but is somehow essential in any dish involving broccoli and chicken.
What Makes This White Rice So Fluffy?
When water reaches a temperature of 100 °C, the molecules reach a point where they move around so quickly and expand to a point where the composite turns into an invisible gas known as water vapor.
Steam, though it is technically the same as water vapor, more often refers to the white, misty stuff that puffs out from boiling water. That cloudy stuff is actually the vapor condensing back into liquid water mid-air as it cools but is still light enough and supported by the heat underneath to float up.
So, applying this idea to rice, we're going to heat the rice enough until it turns into gas and floats. But unlike the water, as it condenses mid-air it will fall back into the pot. At this point, since the rice granules have undergone molecule reconstruction, a particular fluffy texture has been infused into the coating of each grain.
Prep: 1 min | Cooking: 20 min | Total: 21 min
Water (2 cups)
Long-grain white rice (1 cup)
Butter (1 tbsp)
Fill a saucepan with water and bring to a boil on high heat. Stir in rice, bring back to boil, then reduce heat to low and cover with lid. Let simmer for exactly 16 minutes.
Remove from heat and add, without stirring, 1 tbsp of water and butter. Place lid back on and let steam for 3 minutes.
Fluff rice with fork and stir up the butter. Dish and serve.