Ingredients:

  • 1 cup (190g) long-grain brown rice
  • 2 cups (480ml) water
  • 1/2 tsp (3g) sea salt
  • 1 tbsp (14g) extra virgin olive oil

Instructions:

  1. Place the 1 cup (190g) long-grain brown rice in a fine-mesh strainer and rinse under cold running water, agitating the grains with your fingers until the water runs clear.
  2. Heat 1 tbsp (14g) extra virgin olive oil in a heavy-bottomed saucepan over medium heat.
  3. Add the rinsed rice to the pan and toast for 2 minutes until the grains smell nutty.
  4. Pour in 2 cups (480ml) water and 1/2 tsp (3g) sea salt, then bring the mixture to a boil.
  5. Immediately reduce heat to the lowest setting, cover the pan with a tight-fitting lid, and simmer undisturbed for 40–45 minutes.
  6. Remove the pan from the heat while keeping the lid on; let the pot sit for 10 minutes to allow the steam to settle.
  7. Remove the lid and gently fluff the grains with a fork to release excess moisture.