Place a generous amount of water in a large pot. Season with salt. Let it come to a boil. Reduce heat slightly, being careful to verify if the water continues to simmer slowly. Add rice (it's best to use short-grain or medium-grain), sprinkling it slowly over the water. Stir once with a spoon, to separate the grains. To prevent the water from foaming and spilling out of the pot, add 1 tablespoon of olive oil. Cook the rice, uncovered, for about 12 minutes or until it's cooked but not too mushy. To test the rice, remove some grains and massage them between your fingers or take a bite. Drain in a colander or strainer. Place in a shallow refractory dish, cover with aluminum foil, and let it preheat to moderate heat (150°C) for 10 to 15 minutes, to dry thoroughly. Then, remove from the oven, add some small pieces of butter, stir carefully with a spoon, and serve immediately.
Place a generous amount of water in a large pot. Season with salt. Let it come to a boil. Reduce heat slightly, being careful to verify if the water continues to simmer slowly. Add rice (it's best to use short-grain or medium-grain), sprinkling it slowly over the water. Stir once with a spoon, to separate the grains. To prevent the water from foaming and spilling out of the pot, add 1 tablespoon of olive oil. Cook the rice, uncovered, for about 12 minutes or until it's cooked but not too mushy. To test the rice, remove some grains and massage them between your fingers or take a bite. Drain in a colander or strainer. Place in a shallow refractory dish, cover with aluminum foil, and let it preheat to moderate heat (150°C) for 10 to 15 minutes, to dry thoroughly. Then, remove from the oven, add some small pieces of butter, stir carefully with a spoon, and serve immediately.
