Ingredients
Method
- In a medium saucepan, combine the rinsed rice, water, and olive oil. Bring to a boil over high heat.
- Once boiling, cover the pot with a tight-fitting lid, reduce the heat to low, and simmer for 15 minutes, or until all the liquid has been absorbed.
- Remove the pot from the heat and let it sit, still covered, for 10 minutes. Then, fluff the rice gently with a fork and serve.
Nutrition
Notes
Rinse the rice in a fine-mesh strainer until the water runs clear to remove excess starch and prevent stickiness. This ratio also works perfectly in a rice cooker on the white rice setting; omit the olive oil if using a rice cooker. For firmer rice, reduce water by 2 tablespoons; for softer rice, add 2 tablespoons more water. Store leftover rice in an airtight container in the refrigerator for up to 5 days. To reheat, sprinkle with a little water and microwave covered for 1-2 minutes, or steam in a pot. Avoid lifting the lid during cooking to ensure proper steam absorption.