The first and very important rule: the rice must be very well rinsed. Japanese washed rice in 6 waters. I also always do. The last water should be transparent!

The second important step: the choice of the pan. The pan it is desirable to take with thick walls and with a very tight lid! If the cover is light, in the process of cooking it should be weighted so that the steam did not come out of the pan. So, put in the right pot of rice, fill it with water. The water should cover the rice on top is about half the height of the rice, i.e. 2 volumes of rice you need to pour 3 volumes of water. Excess water is absolutely not necessary!

Close the pan with tight lid and put on high heat. Now it is important to observe the cooking time! Once the water is boiling, count 3 minutes, then slightly lower heat for another 7 minutes, and 2 minutes on low heat! Just 12 minutes! Turn off the fire, and 12 minutes open the lid. Don't be lazy and you will get a great result!

Now you can open. You will see a dense, but at the same time crisp cereal. Sprinkle with salt, a teaspoon without slides, maybe even less. Put little salt as all natural salt rice left in the rump.

On top of the salt put the butter on top. Oil put already to your taste. If it's a mess, do not regret. And if it is a semi-finished product for further use, the oil you need quite a bit. Cover. The butter will melt and be distributed together with salt in a saucepan. Need again well to prevent Fig.

And now you can try! You will see how rich taste of rice cereal! After all, it useful components are left in the pot!