Let’s talk about butter. Butter is not oil. It’s mostly fat, but it has milk solids. Those solids burn easily. If you add butter to boiling rice, it can separate and get grainy and weird. Olive oil or avocado oil are much more stable.
Butter is better as a post-cooking add-in. A pat of butter melting into hot rice? That’s pure comfort. It’s a hug in a bowl. Save the butter for the finish line.
Fun fact: In some cultures, they add ghee (clarified butter) to the cooking water. Ghee has no milk solids. It can take the heat. It gives rice a rich, nutty depth that’s legendary.
The Microwave Rice Rebellion
Microwave rice is a modern miracle. You buy it in a bag. You nuke it. You eat it. Zero oil required. These bags are sealed and steam-cooked. Oil is completely irrelevant.
But homemade microwave rice? That’s a different story. A tiny smear of oil in the bowl prevents the rice from sticking to the plastic. It’s a practical, low-effort hack. Your future self will thank you.
So, do you need it? No. Should you try it? Yes, for the adventure. Cooking rice with oil is like putting salt on watermelon. It’s not necessary, but it’s surprisingly delightful.
