Rinse 360 g basmati rice well and drain. In a medium saucepan, on medium heat, melt 15 g butter and add the rice.
Add 530 ml water or stock, 5 ml white wine vinegar (if using) and 1 teaspoon salt and stir.
Cover with a lid and turn the heat down to low. Cook for 10 minutes until the water has been absorbed and the grains are tender.
Remove from heat and keeping the lid on, leave to stand for a further 10 minutes. Fluff with a fork and serve warm.
Notes
In a large bowl, rinse the rice swirling it around with your hand then drain. Repeat till the water is no longer cloudy (three times is normally sufficient).Use a saucepan with a lid which fits properly so you lose don't too much steam.Add a splash of white wine vinegar to the boiling water before giving it a quick stir. The vinegar seasons and cuts the starchiness of the rice.Allow the rice to rest with the lid on for 10 minutes as this continues the cooking process by steaming.Store in a closed container in the fridge for 2 days or freeze for up to 3 months. Thaw the add a little water and reheat in a microwave or cover and heat on the stovetop.For fragrant rice, add any of these to the rice as it cooks:
A couple of whole Kaffir lime leaves
One dried lime (available in Middle Eastern stores)