- 2 tablespoon olive oil
- 1 3/4 cup long grain rice
- 2 teaspoon fine sea salt
- 3 1/2 cup water
Heat the olive oil in a medium-sized, heavy-bottomed pot over medium heat.
Stir in the rice to coat the grains with the oil.
Cover with the water and salt and stir to incorporate.
Bring to a boil.
Lower the heat slightly and cover.
Do not stir the pot after this point.
Cook until the water has evaporated completely and the rice is tender, about 20 minutes.