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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
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.
Copyright 2001 Television Food Network, G.P. All rights reserved
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