Ingredients:

  • 2 cups long grain white rice (370g)
  • 3 cups filtered water (710ml)
  • 1 teaspoon sea salt
  • 1 tablespoon extra virgin olive oil

Instructions:

  1. Measure and weigh. Use 370g (2 cups) of long grain rice and 710ml (3 cups) of water.
  2. Place grains in a strainer and run under cold water until the runoff is crystal clear.
  3. Heat 1 tablespoon of olive oil in the pot over medium heat. Add the rice and stir for 2 minutes until the grains smell slightly nutty.
  4. Pour in the 710ml of water and 1 teaspoon of sea salt.
  5. Bring the mixture to a boil. Wait for large, popping bubbles to appear on the surface.
  6. Turn the heat to the lowest possible setting and cover tightly.
  7. Cook for 15 minutes without lifting the lid.
  8. Remove from heat and let sit, covered, for 10 minutes.
  9. Remove the lid and use a fork to gently lift and separate the grains until they look light and airy.