This is for 1 cup uncooked long grain or Basmati white rice. Sauté rice in about 1 TBS of extra virgin olive oil on med-high heat to firm and toast the exterior. Pour in water, stir and turn the heat to low; place a towel under lid to absorb moisture so the rice doesn’t turn out clumpy; simmer for 15 minutes.
For a light, bright hint of flavor, throw in lemon peel before rice has finished.
Or fold into rice a handful of golden raisins, and cover until served.