Serves 4-6
Prep time: 5 minutes
Cook time: 45 minutes
Total time: 50 minutes
INGREDIENTS
· 2 cups extra long grain white rice, well rinsed and drained.
· 3 cups water
· 2 bay leaves
· 1 tablespoon salt
· 1 1/2 tablespoons olive oil
INSTRUCTIONS
Rinse and drain rice thoroughly.
Add rice, water, bay leaves, salt and olive oil into a sturdy pot or dutch oven. Mix gently with one turn of a large spoon.
Set over medium heat, covered.
When covered pot starts to steam through the lid as it boils, reduce heat to low. Do not uncover.
Uncover the pot using a large spoon 20 minutes after the rice starts steaming. Gently stir and turn contents of pot from bottom to top, careful not to disturb any crust that may have formed on the bottom of the pot.
Cover and continue cooking over low flame for 15 minutes.
Turn off flame. Let rice sit, covered for at least 10 minutes. Uncover pot and gently fluff rice. Keep covered until ready to serve