Basic white rice is surprisingly difficult to make. It’s either burned on the bottom, crunchy on the inside and mushy on the outside, or mushy all the way through. Or, it tastes like cardboard. Mmmmm, cardboard.

I had all of those problems until a few years ago. With this recipe and my tips below, you’ll get fluffy, flavorful, perfect white rice every time!

1.   Use Basmati Rice: I love Royal Basmati or Mahatma Basmati or really any basmati grown in India or Pakistan (noted on the package).

2.  Use a High-Quality Pot: A lot of people complain about rice burning on the bottom. To avoid this, use a pot with a thick base, like one made by Le Creuset, Chantal or All-Clad. This one is my favorite.

3.   Use a Tight-Fitting Lid: I know it’s tempting to check or stir the rice while it cooks, but it’s best to leave the lid on during the entire 20 minutes.