Perfectly Steamed Rice

Name: Perfectly Steamed Rice
Total time: 50 min
Ingredients: 2 ½ cups uncooked long-grain white rice (about 10 ounces); 2 tablespoons canola oil; 1 ½ cups chicken stock; 1 ½ teaspoons kosher salt, plus more to taste; 3 (4-inch) thyme sprigs; fresh or dried bay leaf

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Total: 50 minutes

Servings: 4

Author : Kwame Onwuachi

Ingredients

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2 ½ cups uncooked long-grain white rice (about 10 ounces)2 tablespoons canola oil1 ½ cups chicken stock1 ½ teaspoons kosher salt, plus more to taste3 (4-inch) thyme sprigsfresh or dried bay leaf

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Instructions

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Step 1

Preheat oven to 350°F. Rinse rice until water runs clear; set aside. Heat oil in a small ovenproof saucepan (with a tight-fitting lid) over medium-high until shimmering.

Step 2

Add rice; cook, stirring often, until toasted and shiny with a light golden hue, about 8 minutes. Add stock, salt, thyme, and bay leaf. Bring mixture to a boil over medium-high, stirring often. Remove from heat, and cover with lid. Transfer pot to preheated oven, and cook 20 minutes.

Step 3

Remove pan from oven; let stand, covered, 5 minutes. Uncover and fluff rice gently using a fork; let it steam out, uncovered, 5 minutes. Remove and discard thyme and bay leaf. If desired, add additional salt to taste.