Step 1

Place the rice in a medium-size bowl and cover with water. Let the rice soak for 5 minutes then, place one hand in the water and swish the rice vigorously for 15 seconds. Pour the rice into a fine-mesh strainer and rinse for 20 seconds.

Step 2

Drain the rice well, then transfer it to a medium-large saucepan. Add 8 cups of water and the salt (or add a chicken or veggie bouillon cube if desired instead of the salt) and bring to a boil.

Step 3

Once the mixture is boiling, continue cooking (uncovered) at a medium boil for 35-45 minutes. Add more water if the rice is not covered by 1-2 inches of water at any point.

Step 4

Start checking it at around 30 minutes by removing a small amount of rice with a slotted spoon. Cool for a minute then taste. The rice should be tender, but still a bit chewy. If it's not tender, cook for another 3-5 minutes, then check again.

Step 5

Once the rice is tender, drain the it well and set aside. (If making rice in advance, drain it well then drizzle lightly with olive oil and stir with a fork to coat.

Step 6

Taste and season as needed with kosher salt and a little black pepper. Enjoy or, if prepping in advance, allow the rice to cool, then refrigerate in an airtight storage container.)