Pilaf-Style Rice

  • Level: Easy
  • Total: 28 min
  • Prep: 5 min
  • Inactive: 5 min
  • Cook: 18 min
  • Yield: 4 servings
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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


  1. 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.

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