Ingredients:

  • 2 cups (400g) long-grain white rice
  • 3 cups (710ml) water
  • 1/2 tsp (3g) reduced-sodium salt
  • 1 tbsp (14g) extra-virgin olive oil

Instructions:

  1. Place the rice in a fine-mesh strainer and run cold water over it, gently swirling the grains with your fingers for 2–3 minutes until the water running through the bottom is clear.
  2. Combine the rinsed rice, 3 cups water, 1/2 tsp reduced-sodium salt, and 1 tbsp olive oil in a heavy-bottomed pot.
  3. Bring the mixture to a rolling boil over medium-high heat.
  4. Once boiling, immediately turn the heat down to the lowest setting and cover the pot with a tight-fitting lid.
  5. Simmer undisturbed for 15–17 minutes without lifting the lid.
  6. Remove the pot from the heat entirely and let it sit, covered, for 10 minutes to allow moisture to redistribute.
  7. Remove the lid and use a fork to gently lift and separate the grains.