1 cup uncooked long-grain white rice (very good with Jasmine variety rice)
1 1/2 cups cold water
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
Follow the package instructions concerning rinsing or not rinsing prior to cooking the rice. Then, place in a deep saucepan with a tight-fitting lid. Add the water, salt and olive oil and bring to a rapid boil. As soon as the rice begins to boil, stir to remove the grains that have stuck to the bottom and cover with the lid. Immediately reduce the heat to a very low simmer. Do not disturb or remove the lid for 20 minutes. After 20 minutes, remove from the heat and allow to rest for an additional 5 minutes or more. Now, remove the lid, and stir to combine the olive oil with all of the rice. Enjoy.