Ingredients:

  • 2 cups Long-grain white rice
  • 3 cups Filtered water
  • 0.5 tsp Sea salt
  • 1 tsp Neutral oil

Instructions:

  1. Place the 2 cups of long-grain rice in a fine-mesh strainer and rinse under cold running water until the water runs clear and is no longer milky.
  2. Add the rinsed rice, 3 cups of filtered water, sea salt, and neutral oil into a medium heavy-bottomed pot.
  3. Set heat to medium-high and bring to a boil. Wait until large bubbles break the surface and the water sizzles (approximately 3 minutes).
  4. Immediately reduce the heat to the lowest possible setting and cover the pot with a tight-fitting lid. Use a kitchen towel between the lid and pot if the seal is loose.
  5. Simmer on low for 10-12 minutes until the water is fully absorbed and the surface is pitted with small steam holes.
  6. Remove from heat and let the pot sit, covered and undisturbed, for 5 minutes to allow moisture to redistribute.
  7. Remove the lid and gently fluff the grains with a fork to separate them without mashing.