2 c basmati rice
20 oz water
4 oz olive brine
1 yellow onion, minced
1 sprig thyme
2 ea bay leaf
2 tsp salt
Mince onion so as to be smaller than the grain of rice, and sweat in a medium sauce pot until translucent
In separate sauce pot, combine water, olive brine, thyme and bay. Bring to a simmer
While waiting for liquid to come up, rinse rice 4-5 times, or until the water running off of it is clear, not cloudy.
Add rice to translucent onion, let cook for 1-2 minutes, then add simmering liquid.
Cover and place in 350 degree oven for 18 minutes.
Once 18 minutes is up, separate rice with a fork and spread onto sheet try to cool