Wednesday, April 13, 2011

Perfect Rice Every Time

Nothing has frustrated me more over the years than making rice. As a Peruvian, I’m used to having rice served with many of the dishes I eat.
When I started cooking rice for myself, I didn’t have instant success. I watched my mother make it with several, slightly different methods, and the rice came out perfect every time, (like it was pure magic). That only added to my frustration.
Well I’m happy to tell you all that I’ve finally figured it out — well almost.
  • Use a heavy pot (the heaviest pot you’ve got that also has a lid). 
  • Use oil (not only does it keep the rice from sticking to the pot, but it also allows you to use less water). 
That’s it really, but I should warn you, it may take a couple of tries until you get it right, because it really all depends on the pot you use. You can also modify the amount of water and oil. Once it comes out the way you like it, stick to the same ingredient quantities and pot forever.
For more flavor, you can boil the rice in chicken, beef or vegetable broth, instead of water.

2 cups white long-grain rice
3 1/2 cups water
1 tbs extra-virgin olive oil
1 tsp powdered garlic
1/2 tsp salt
1 tsp dried parsley flakes (crush in the palm of your hand)

In a heavy pot add rice, olive oil, garlic powder, dried parsley and salt. Stir until every grain of rice gets coated with oil. Add the water to the pot, then turn the stove to its highest setting.
Once the water begins to boil, scrape the bottom of the pot to loosen any rice that may have gotten stuck. Lower the heat to the lowest setting and cover the pot.
Simmer 20 minutes.
Remove from the burner and fluff with a long metal fork. Cover and let it sit for 5 more minutes.

Photograph by Michael Findley.


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