Long Rice Recipe

Rinse the Rice

Place the long-grain rice in a fine-mesh strainer and rinse under cold running water for about 1-2 minutes to remove excess starch. This helps to prevent the rice from becoming sticky.

Boil Water

In a medium saucepan, bring 2 cups of water to a boil over medium-high heat. Add in 0.5 tsp of salt to the boiling water.

Add Rice

Once the water is boiling, add the rinsed rice to the pot. Stir briefly to ensure even distribution.

Simmer

Reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 15-20 minutes, or until the water is absorbed and the rice is tender.

Fluff the Rice

After the rice has cooked, remove it from the heat and let it sit covered for another 5 minutes. Then fluff the rice with a fork to separate the grains.

Sauté Aromatics

In a separate pan, heat 1 tablespoon of olive oil or butter over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes.

Add Garlic

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Be careful not to burn the garlic.

Combine with Rice

Once the garlic and onion are ready, add the sautéed mixture to the cooked rice. Stir gently to combine and season with black pepper to taste.