No salt and no butter.
Jed, before tackling fried rice, read up on making plain rice well.
I havent vetted these, but go look at some more and find your way.
I wash the rice 3 to 5 times, strain, put into saucepan and cover with water till it reaches the first line in my index finger which I have put standing from the upper surface of the rice.
Or 1 rice to 1:25 water...which you can adjust as you adapt to the rice you are using.
12 to 15 mins usually,covered after reaching a simmer...post boil,then turn off and leave for 10 minutes before removing cover.
No peeking.
Then fluff, cover again and leave for 10 minutes.
