Advertisement
6
peopleEasy
Published 1990
Use long-grain Carolina or converted rice for this dish.
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 li