Long Grain Rice: Fluffy Individual Grains Ready in 30 Minutes

Instructions:

1. Place rice in a fine mesh sieve and run cold water over it until the water beneath runs crystal clear. Note: This removes excess surface starch that causes gumminess.
2. Drain thoroughly. Shake the sieve well. We want to control the water precisely, and clinging rinse water can throw off our 355ml measurement.
3. Combine the components. Add the rice, 355ml water, 0.5 tsp salt, 1 tsp oil, and the bay leaf into your saucepan.
4. Turn the heat to high and bring the mixture to a rolling boil until large bubbles break the surface.
5. Immediately drop the heat to the lowest possible setting. You want a whisper of a simmer, not a vigorous boil.
6. Cover the pot tightly with the lid.
7. Cook for 15 minutes. Don't lift the lid, or you'll ruin the steam pressure we've built up.
8. At 15 minutes, quickly tilt the pot. If no water pools at the edge, it's done.
9. Turn off the heat but keep the lid on. Let it sit for 10 minutes until the grains fully firm up.
10. Remove the bay leaf and use a fork to gently lift and separate the grains.