| Level: | Easy |
| Total: | 28 min |
| Prep: | 5 min |
| Inactive: | 5 min |
| Cook: | 18 min |
| Yield: | 4 servings |
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 1/2 cups long-grain rice, not converted
- 2 1/4 cups water
- 1 teaspoon kosher salt
- 2 teaspoons lemon zest, optional
- 2 teaspoons chopped fresh thyme leaves, optional
Instructions
- Heat the oil in a medium saucepan over medium heat. Add the rice and cook, stirring, until slightly toasted and golden, about 1 1/2 minutes. Stir in the water and salt, bring to a boil, cover, reduce the heat to medium low and cook for 18 minutes. Then let the rice rest off the heat for 5 minutes¿please don’t lift the lid to give a peek or stir, or the rice will not cook evenly. Put the rice in a large serving bowl, fluff and separate the grains with a fork. Add lemon zest and/or thyme, if desired, and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 274 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 479 mg |
Reviews
This is absolutely THE best way to cook proper, delicious, fluffy rice. Tyler’s recipe is the only one I’ve seen that works right!