Mexican White Rice

Rinse the long-grain white rice under cold running water until the water runs clear, then drain thoroughly. This removes excess surface starch and helps achieve fluffy, separate grains.

Heat the canola oil in a medium heavy-bottomed saucepan or skillet over medium-high heat until shimmering. Add the drained rice and toast, stirring frequently, until the grains turn a light golden color and emit a nutty aroma.

Add the finely diced white onion to the toasted rice and stir to combine, cooking until the onion softens slightly. Add the minced garlic cloves and cook for an additional 30 seconds, stirring constantly to prevent burning.

Pour the measured water into the pan and add the fine sea salt, stirring once to distribute the seasoning evenly. Bring the mixture to a rolling boil over high heat.

Once boiling, reduce the heat to low and cover the pan tightly with a lid. Allow the rice to simmer undisturbed, letting the grains absorb all the liquid.

Remove the pan from heat and let the rice rest, still covered, to allow steam to finish cooking the grains and ensure a fluffy texture. Do not lift the lid during this time.

Uncover the rice and gently fluff the grains with a fork, separating them without mashing. Taste and adjust seasoning with additional fine sea salt if needed before serving.