Howdy ya’ll, and thanks for stopping by the website. As you know, we have been taking our Sunday videos back to the basics. As you work on perfecting the way you cook simple ingredients, you take your culinary skills up a notch.
Today, for example, we are slowing down and taking the time to make perfect rice. Rice is the base ingredient to so many of our favorite dishes. Worldwide, rice is found almost everywhere. If you can perfect rice, dozens of recipes that already grace your table will improve.
I’ve got two different cooking methods to share. The first is a basic recipe that will give you the perfect rice to use in any recipe. The second will pack enough flavor to be served on its own. Get the water boiling, because I’m not gonna wait.
Short-Grain White Rice
If you take a long look at a piece of short-grain rice, you’ll notice that it is about as tall as it is wide.
The first step is to measure your rice. Start with one measuring cup full but not overflowing with rice. The rice in the measuring cup should be level. Now, set 1 1/4 cups liquid in a sauce pan and bring that to a boil.
Tip: For brown rice, use 1 cup rice : 1 3/4 cup water and extend cooking time to 45 minutes.
While the water is boiling, it’s important that we rinse the starch off of the rice. I like to do this by adding water to a pre-measured bowl of rice. Agitate the rice a bit and run through a strainer.
You’ll notice that the water is very cloudy. Keep running water through the rice in the strainer until it becomes clear. You can do this under a faucet if you’re inside the house. When the drained water runs clear, your rice is ready.
Tip: For long-grain rice, use 1 cup rice and 2 cups water.
Once the 1 1/4 cup water is in the saucepan, add the rice. Add a pinch of salt, give it a quick stir, and when it comes to a boil place the lid on tight.
Now this is the most important part: I want you to turn the heat to the lowest setting, put the lid on tight, and leave it alone.
Do not peek. Do not stir. Do not smell. Do not pick up and swirl. Do not pass go. Do not collect $200. Back away, set a timer for 15 minutes, and do not I repeat do not return!
After 15 minutes, you may return to the rice. Without removing the lid, remove from heat and let sit ten minutes. Only after that ten minutes, you can remove the lid, fluff the rice with a fork, and dig in.
Rice with Broth and Herbs
For our second cooking method, we are going to add a roasting technique and some new flavors to the simple rice recipe.
Start again by rinsing the rice until the water runs clear. Heat up a cast iron skillet over medium heat and add the rice.
This method is going to toast the rice so that it brings out a more nutty flavor. Continue to move the rice around until the individual grains are again dry and separated.
Bring 1 1/4 cups of chicken broth to a boil in your saucepan and add the dried, toasted rice.
Tip: any clear liquid will work as a substitute to water. Chicken broth, beef broth, etc.
Before you put the lid on the rice in chicken broth, crumble some dried oregano or thyme over top. Secure the lid and step away.
After 15 minutes, remove from heat and let sit for 10 minutes. Then, fluff and enjoy!
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How to Cook Rice Perfectly – Cowboy Kent Rollins
- 1 cup short-grain white rice
- 1¼ cups water
- Pinch of salt
In a bowl, add the rice and cover with water. Mix the rice and then strain. Rinse the rice at least 3 times, or until the water runs clear.
- In a small pot, add the rice, 1 ¼ cups water and salt. Bring to a boil over high heat. Cover and turn the heat to a simmer. Cook for 15 minutes. Be sure not to remove the lid while cooking.
Remove the pot from the heat and quickly remove the lid and fluff the rice with a fork. Cover with the lid and let steam for 10 minutes.
Tip: For more flavor, use chicken broth instead of water and stir in your favorite herbs: rosemary, thyme, oregano, etc.
For long grain white rice use: 1 cup rice to 2 cups water and simmer for 18 minutes.
For brown rice use: 1 cup rice and 1 ¾ cup water and simmer for 45 minutes.