Loose white rice

Rinse the rice with cold water until it runs almost clear to remove excess starch and ensure loose rice.

In a medium saucepan add the oil and heat over high heat. If you wish, you can add a finely chopped garlic clove at this point to give it a mild but delicious flavor.

Add the rice to the pot and cook with the oil (and garlic if you are using it) until the rice is golden brown and crispy. This step allows the rice grains to seal and also contributes to a looser rice.

Now add the water and salt to taste. Stir well to make sure the salt is evenly distributed.

Bring the water to a boil over high heat. Once boiling, reduce the heat to medium/low, place the lid on and let the rice cook for 20 minutes.

After this time, check that the rice is cooked. If there is still water left, you can let it cook for a few more minutes.

Once the water has evaporated, remove the pot from the heat but keep the lid on for about 5 more minutes. This will allow the rice to finish cooking with the residual steam.

Remove the lid, stir the rice with a fork to loosen it and serve hot.