Ingredients:

  • 2 cups Medium Grain White Rice
  • 2 ½ cups Filtered Water
  • 1 ½ tbsp Extra Virgin Olive Oil
  • 1 ½ tsp Kosher Salt

Instructions:

  1. Place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear.
  2. Add the rinsed rice, water, oil, and salt into a medium caldero or heavy-bottomed Dutch oven.
  3. Turn heat to medium-high and bring the mixture to a vigorous boil uncovered.
  4. Cook until the water level drops below the surface of the rice and small steam holes form.
  5. Stir the rice gently once from the bottom up, then reduce heat to the lowest setting.
  6. Cover the pot with a tight-fitting lid and simmer undisturbed for 20 minutes to steam.
  7. Remove from heat, lift the lid, and use a fork to fluff the grains until they are airy and light.
  8. Use a spatula to gently scrape the crispy, golden layer from the bottom of the pot.
  9. Transfer to a warm bowl and enjoy the contrast of textures.