Rinse the rice in a fine-mesh strainer under cold running water for 60 seconds until the runoff water transitions from cloudy white to completely clear. Rinsing strips excess surface starch that causes gummy, mushy clumps.

Add the rinsed rice, 1.5 cups of water (or broth), butter/oil, and fine sea salt into a heavy-bottomed medium saucepan with a tight-fitting lid.

Bring the water to a vigorous rolling boil uncovered over medium-high heat.

As soon as boiling begins, give the pot one gentle stir to distribute grains evenly, reduce heat to the lowest possible setting, and clamp the tight-fitting lid securely.

Simmer undisturbed for exactly 15 minutes. Crucial rule: Never lift the lid or stir during simmering, as trapped steam is what gently cooks each grain through to the center.

Remove the saucepan from the heat source and let it rest undisturbed with the lid firmly on for 10 minutes. The residual heat finishes absorbing steam.

Remove the lid and fluff gently with a fork from bottom to top before serving.