Light and fluffy rice
This is a method I‘ve used for over 50 years and which seems to do the trick.
In a large frying pan melt a knob of butter about the size of a walnut
(or an equivalent amount of oil) and add some finely chopped onion.
Fry gently until it turns transparent but don’t let it burn. Then add a cup of rice. For curries I always use a long grain rice e.g. patna or basmati.
Fry this for a few minutes stirring or shaking the pan often so that it doesn’t catch. When the rice has absorbed the butter add 2 ¼ cups of boiling water.
Add a good pinch of salt (optional) and if yellow rice is desired a pinch of saffron. Simmer gently until the rice starts to show above the water level, cover the pan and continue simmering very gently until all the water has been absorbed.
During cooking stir occasionally but NOT vigorously as this will destroy the structure of the rice and turn it sticky.
After 20-25 minutes all the water should have been absorbed and the grains be tender and separate. The rice can be kept for several days in an airtight container in the fridge or frozen for an extended period. When required just micro-wave for 2-3 minutes in a suitable container with a lid on.
This method also works very well for paella when a shorter grain rice such as “Arborio” should be used with about 2 and a half cups of stock with the meat, seafood etc. being cooked in the pan with the rice with the water being added gradually as it is absorbed. It will and should however not be light and fluffy
but quite wet and more glutinous.