I can honestly tell you that before #52recipes52weeks, I had absolutely no idea how to cook rice unless it came in an Uncle Ben’s microwave packet. Now I’m cooking the best textured and tasting white rice known to man-kind.
Rice is actually pretty easy to cook when you follow the basic rules of thumb. The most important things in my opinion are to rinse the rice with water and sauté it before adding liquids (more on that below). The second most important thing is to remember the ratios so you can cook for two or cook for eight. For every 1 cup of rice, you will use 2 cups of liquid.
My mom’s secret to the best mashed potatoes doesn’t involve water – it’s all chicken broth, baby. I tested the theory on white rice and wow, I’m now stocking chicken broth every time I go to the store! It seriously is the best liquid to use here, but you could also cut some of that broth with water if you’re concerned about the salt or fat intake. I have also tried to use beef broth and you don’t really get the same effect; it seems to break down the rice more which makes it mushy in the end. Stick with the chicken broth and you’ll see what I mean!
To start, I just rinse the rice with a bowl/plate situation or a mesh strainer. You’re trying to get all the starch off the rice so I usually rinse until the water is clear.
Once that’s finished, you want to heat up some olive or avocado oil in a skillet large enough to hold all the liquid you will need to add later. I personally love to use my Wok for everything and works great with this recipe. You’ll throw your rinsed white rice into the skillet and sauté until the rice starts to get some color. This is going to prevent your rice from clumping together or sticking to the bottom of the pan.
Crank your stove up to medium heat then add in your liquids and seasonings of choice! You want to turn down the heat to simmer when your liquid is 90% gone and add a lid. You can stir occasionally for 9-11 minutes until all the water is gone and the rice is to your desired texture.
Once you’re happy with the rice, take it off the heat and put it into a room temperature bowl to fluff it up. Now is the time to add whatever elements you want to finish it off! I use this recipe as my base for any rice-related bowl or side dish, so now I would add lime juice, cilantro, butter, veggies, soy sauce, etc., depending on how much flavor I want the rice to have.
2 can chew 