My Yummy Local Life











{August 30, 2012}   Yummy Basics: Perfect White Rice

Starting a new section called Basics. My plan is to put some of the simple recipes that are those things “everyone can do” because I figure that everyone maybe doesn’t know how to do these things. The first one is rice because I am always reading Stewardship‘s blog about her beautiful homemade food with not homemade rice. So I figured I’d put my step by step out there so hopefully some people will give it a try.

 

1) Measure out the amount of rice you want to cook, in this case I used a 3/4 measuring cup (the quantity will approximately double when cooked). Pour the rice into a medium sauce pan.

ONE unit of rice.

2) Using the same measuring cup, add 2 “units” of water (in this case 1 1/2 cups) but just make sure you use the same exact cup to measure. It can be a coffee mug or a small tupperware, as long as you are consistent.

TWO units of water.

3) Add a pinch of salt and a teaspoon or two of EVOO (extra virgin olive oil) to the pot. Swirl the pot a little just to make sure the rice is all wet and everything is happy together in the pot.

Pinch of salt.
EVOO (I go around the pan twice)

4) Cover the pot and put it on HIGH heat to bring to a boil.

Cover.
Put on HIGH heat.

5) When it comes to a boil and starts to “foam up”, turn the heat to low/simmer.

Boiling/Foaming
Reduce heat to low

6) Simmer, covered on low for 20 minutes. It might look like all the water is gone before that, no worries, just let it go the whole 20 minutes.

20 Minutes!

7) After 20 minutes, turn off and remove from heat. Let it sit for 5-10 minutes (still covered).

Cooked Rice!

8) Remove the lid and use a fork to “fluff” the rice, sometimes a small amount will stick to the bottom of the pan, but mostly it will be fluffy, tasty rice!

Fluff rice with a fork.

 

Now that you can make beautiful rice, you are ready to serve it with stir fry, or curry, or meatballs or anything else that suits your taste buds, just make sure to keep it yummy!

 

This post is linked up on frugally sustainable’s blog hop.

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Jeanine says:

Have you found any difference with different types of rice? Like regular long-grain versus basmati?



Not really. We do sushi rice, basmati, long grain white rice and quinoa all exactly the same way. The sushi rice we rinse first. Brown rice seems to need more time/water but we almost never make it.



[…] while back I posted how we make the Perfect White Rice every time we need rice. One of our favorite things to go with all that rice is a simple batch of […]



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