Rice Long Grain White Rice Recipe for 4 Servings

Instructions:

1. Place 1.5 cups (285g) rice long grain white rice in a fine mesh sieve and run cold water over it until the water runs clear. Note: This removes excess surface starch.
2. Add the rinsed rice, 3 cups (710ml) filtered water, 1/2 tsp (3g) Sea salt, 1 tsp (5ml) Extra virgin olive oil, and 1 small bay leaf to your saucepan.
3. Turn the heat to high and bring the mixture to a rolling boil until large bubbles break the surface.
4. Stir once to ensure no grains are stuck to the bottom, then cover with a tight lid and drop the heat to the lowest possible setting.
5. Cook for 18 minutes without lifting the lid until the water is completely absorbed.
6. Turn off the burner but keep the pot on the warm element with the lid still on.
7. Allow the pot to sit undisturbed for 10 minutes until the steam finishes the cooking process. Note: This firms up the grains.
8. Lift the lid and discard the bay leaf before touching the rice.
9. Use a fork to gently lift and toss the grains until the rice looks airy and voluminous.
10. Taste for seasoning and add another pinch of salt if you think it needs it, then serve immediately.