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Place the rice in a fine sieve and rinse under cold running water, swirling gently until the water runs clear.
(Optional) Soak the rice in fresh cold water for 20–30 minutes, then drain thoroughly.
Tip the drained rice into a medium saucepan with a tight-fitting lid. Add 360ml cold water, ½ tsp salt and 1 tsp unsalted butter or vegetable oil. Stir gently to combine.
Place the pan over a medium-high heat and bring to the boil.
As soon as it starts boiling, reduce the heat to the lowest setting. Cover and simmer for 15 minutes without lifting the lid.
Remove the pan from the heat, keep it covered and leave to rest for 10 minutes.
Remove the lid and fluff the rice gently with a fork. Serve immediately.