Ingredients
Scale
White Rice:
- 1 cup (225 g) long-grained white rice
- 2 cups (472 ml) water
- 1 tbsp olive oil
- Salt to taste (I use about ½ tsp)
Brown Rice:
- 1 cup (225 g) long-grained brown rice
- 2 cups (472 ml) water
- 1 tbsp olive oil
- Salt to taste (I use about ½ tsp)
Instructions
White Rice:
- Place the water in a medium sized pot and bring to a boil.
- Add the rice, oil and salt. Stir and cover.
- Reduce the heat to the lowest setting in your stove and cook for 20 minutes. You’ll know your rice is done when all the water has evaporated and small holes or dimples appear on top.
- Remove the pot from heat and let rest for about 5-10 minutes. Fluff with a fork before serving.
Brown Rice:
- Place the water in a medium sized pot and bring to a boil.
- Add the rice, oil and salt. Stir and cover.
- Reduce the heat to the lowest setting in your stove and cook for 45-50 minutes. You’ll know your rice is done when all the water has evaporated and small holes or dimples appear on top.
- Turn off the heat and let the pot rest on top of the burner for about 5-10 minutes. Fluff with a fork before serving.