Ingredients:

  • 1 cup (185g) long-grain white rice
  • 1½ cups (355ml) filtered water
  • 1/4 tsp (1.5g) sea salt
  • 1 tsp (5ml) olive oil

Instructions:

  1. Place the rice in a fine-mesh strainer and rinse under cold running water for 60–90 seconds, shaking the basket gently until the water running through the bottom is clear.
  2. Let the rice sit in the strainer for 1 minute to ensure no excess water enters the pot.
  3. Add the 185g rinsed rice, 355ml water, 1.5g salt, and 5ml olive oil to a heavy-bottomed pot.
  4. Place the pot over medium-high heat and bring the water to a gentle boil without the lid.
  5. As soon as the water reaches a boil, turn the heat down to the lowest possible setting and cover the pot with a tight-fitting lid.
  6. Simmer undisturbed for 15 minutes without lifting the lid.
  7. Remove the pot from the heat entirely and keep the lid on to let the rice rest for 10 minutes.
  8. Remove the lid and use a fork to gently lift and separate the grains.