Directions

1. Place oil into deep pot, and bring to heat over medium heat.
2. Add Jasmine rice and stir to coat.
3. Add water or stock and bring to rapid boil. Reduce heat immediately to 20% (2 out of 10 on my stove), and place tight-fitting lid on top of the pot.
4. Set a 16 minute timer.
5. After 16 minutes, remove rice from heat, fluff rice with a fork or spoon, and return lid to the rice, keeping the pot off the heat.
6. Set another 10 minute timer. Serve and enjoy!

Ingredients

• 1tsp oil or another cooking fat
• 1 cup long grain rice (Jasmine is what I used but you could also use Basmati)
• 11⁄2 cups water or stock
• 1/2 tsp salt