• 7 quarts salted water
• 1½ cups raw rice
• 3 bay leaves
• 2 teaspoons thyme or rosemary
• 3 tablespoons olive oil
• freshly ground pepper

In a large kettle, bring the water to a boil and add the rice while slowly stirring with a fork. Add the bay leaves and 1 teaspoon of the thyme or rosemary. Boil, uncovered, for 20 minutes. Rinse under cold running water and drain in a colander. Transfer to a saucepan, add the olive oil, and fluff the rice with two forks. Sprinkle with the remaining thyme and pepper.

Reheat, stirring lightly with the two forks a few times, for 5 minutes just before serving. (Do not remove the bay leaves.)