Perfect White Rice
2 cups raw long grain white rice or converted long grain white rice
2 tablespoons pure Spanish olive oil
2 teaspoons salt
4 cups of water if using long grain white rice; 5 cups of water if using converted
First step is to ignore the package directions.
Bring the rice, water, oil, and salt to a boil over high heat and boil until all the water has been absorbed and small "craters" form on top. Then and only then, cover the rice and let it finish cooking over low heat. If you have never prepared rice this way, and you are intimidated by Uncle Ben, you will be tempted to lower the heat and cover the pot too early. But my follow my directions and you will be rewarded with the fluffiest rice you have ever cooked. Even if you double or quadruple the recipe, you will get the same perfect results.
Combine all the ingredients in a large saucepan, bring to a boil over high heat, and cook, uncovered, until most of the water has been absorbed and small craters form on top of the rice, 10 to 15 minutes.
Stir the rice with a fork, cover, reduce the heat to low, and cook until the rice is fluffy, 8 to 10 minutes. Fluff the rice with a fork and serve immediately.
Pairs Well With
This recipe for black beans and rice is one of my favorite meals my Dad used to make for us growing up.