Ingredients:

  • 1 cup (185g) long-grain white rice
  • 2 cups (475ml) filtered water
  • 1/2 tsp (3g) sea salt
  • 1 tsp (5ml) olive oil

Instructions:

  1. Place the rice in a fine mesh strainer. Rinse under cold running water, shaking gently until the water running through the bottom changes from milky white to clear. Note: This removes the excess starch.
  2. Combine the rinsed rice, water, salt, and oil in a medium saucepan.
  3. Bring the mixture to a rolling boil over medium high heat. Wait until you see large, aggressive bubbles breaking the surface.
  4. Immediately turn the heat down to the lowest possible setting.
  5. Cover the pot with a tight fitting lid. Simmer undisturbed for 15 to 17 minutes. Note: Do not lift the lid!
  6. Remove the pot from the heat completely.
  7. Let it sit, covered, for 10 minutes. This allows the moisture to redistribute.
  8. Remove the lid. Use a fork to gently lift and separate the grains.