The one true rice
- 2 minutes read - 338 wordsNotes
- 1 cup of dry rice is probably 4 person-meals, give or take a person-meal.
Ingredients
- X cups dry rice
- 2X cups water
- X/2 diced onions (potentially down to X/4 if it’s a really large onion) (medium-small dice)
- Oil (either olive oil or something flavorless, like canola)
- Salt, to taste
- (optional) Grated carrots, frozen peas, frozen corn, or other small vegetables. The amount doesn’t matter too much but maybe X/2 cups.
Instructions
- (optional) Set the amount of water called for to boil, e.g. in an electric water heater.
- Saute the diced onions until first translucent, then golden. This can be on high or medium heat, depending how impatient/how much attention you want to pay to them.
- Add the rice, and saute for a few more minutes. It’s good if the rice toasts a bit, but you don’t want the rice to burn.
- Add the water, and salt to taste. You can check the salt content by trying a spoonful of the water.
- (optional) Add the optional vegetables.
- Cover the pot with a lid. Once the water boils, turn the heat to low.
- If you pre-boiled the water, this will happen almost immediately.
- If you’re using a stove that’s slow to change temperature, you might need to change to a different/smaller burner.
- For white rice, set a 20 minute timer; for brown rice, a 50 minute timer.
- There are two things to check for when seeing if the rice is done. Either of these steps can be repeated.
- Water at the bottom of the pot: Check by using a wooden spoon to make a well in the rice. Do not stir. If there’s still water, set a five minute timer and replace the lid.
- Hardness of the rice: Check by tasting. If it’s still too hard, but there’s no water at the bottom of the pot, make a well in the rice and pour in a quarter cup of water, then gently push the rice back into place and check again in five minutes. Do not stir the rice.