White rice recipe
I’d like to brag a bit about the fact that I make incredible white rice. The grains come out perfectly cooked and separate. The rice is fluffy and each grain is a masterpiece. Makes a wonderful side dish for most meals. Here’s a winning recipe for white rice with not a lot of oil that the whole family will love.
1 Tbsp oil
1 cup basmati rice (use a measuring cup)
1.5 cups water to cook the rice
1 tsp salt
1. Place the rice in a bowl and cover with water, let soak for 10-15 minutes, then drain.
2. Heat a pot with the oil and add the rice. Stir for a few seconds.
3. Add the cooking water and salt. Cover the pot, lower the heat and cook the rice for around 18 minutes, then turn off the heat.
4. Leave covered for 10 more minutes, uncover the pot and fluff with a fork.
Let’s talk about tweaks and tips:
Fry 1 cup of thin noodles in 4-5 Tbsp oil, stirring constantly until golden and then add the rice to the pot to cook with the noodles. Kids will absolutely love this, it’s a great tweak for rice.
Want to add a bit of sweetness? Add a nice Tbsp of honey or silan after you add the salt. If you forget you can always add it once the rice is ready.
What about vegetables? Sauté 2 coarsely grated carrots with 3 Tbsp oil for around two minutes before you add the rice to the pot.
Entertaining? Prepare the rice around 3 hours beforehand, leave the pot closed until the meal is served. The rice stays warm, you don’t have to reheat it.
Good to know…
For Persian or Jasmine rice, skip the pre-soak stage. For an induction stovetop, set the heat to 5 and cook for 30 minutes and leave covered for an additional 15 minutes.