Heat a wide pan over medium heat (stainless steel or non-stick both work). Add the olive oil, then add the rice. Cook for about 5 minutes, stirring often. At first, the rice will look white and may stick together.

If you’re using a stainless steel pan, the rice may also stick lightly to the bottom. Don’t scrape it. Wait a little and stir again — it will release as it heats up and the grains will start separating.

By the end, the rice should look slightly glossy and the grains should be separate. There should be no browning.

Reduce the heat to low and add the butter. Stir until it melts.

Carefully pour in the hot water, add the salt, and give it a gentle stir. Since the water is already hot, it will begin simmering quickly. Cover the pan and cook on the lowest heat for 5 minutes.

After 5 minutes, open the lid and very gently stir. Try not to mash the grains. Cover and cook for another 5 minutes on low heat.

The rice should have absorbed all the water. If there is still water, continue cooking on low heat. If the water is absorbed but the rice is still too firm, add 1–2 tablespoons of hot water and continue cooking on low until fully absorbed.

Remove the pan from the heat. Gently stir the rice again, cover loosely (leave the lid slightly ajar), and let it rest for 10 minutes.

Before serving, gently lift and fluff the rice from bottom to top. Serve warm.