1. Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
2. In a medium saucepan, heat the olive oil or butter over medium heat. Add the rinsed rice and sauté for about 2 minutes, stirring frequently. This step enhances the rice’s natural aroma.
3. Pour in the water or broth, add the salt, and stir well. If using, add the bay leaf for an aromatic touch.
4. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for 15-18 minutes.
5. After the cooking time, turn off the heat and let the rice sit, covered, for another 5 minutes to allow the residual heat to finish cooking the rice.
6. Remove the lid, fluff the rice with a fork, and remove the bay leaf if used. Serve warm and enjoy!

It’s important to let the rice rest after cooking; this was a tip Mama Lou insisted on. She always said patience makes the rice perfect, allowing the grains to settle and the flavors to meld beautifully.