Plain white rice, are you kidding me? It’s so simple that a child can make it. Yet it took me well into my adulthood to remember the ratio of water-to-rice and I still forget the darn salt from time to time. Plus it’s a staple we eat at least once a week, usually as part of some vegetarian dinner effort.
Plain White Rice
Servings: 4 (at ~1/2 cup each)
Prep time: 0 minutes
Total time: ~20 minutes
- 2 cup water (or veggie broth)
- 1 tsp. kosher salt
- 1 Tbsp. unsalted butter (or the fat of your choice)
- 1 cup long-grain white rice
- Place water, salt and butter in a medium-size sauce pan over high heat. Bring to a boil.
- Add rice, stir to distribute and cover. Reduce heat to low and cook for 15 minutes.
- Check rice by drawing a spoon through the rice to scrap the bottom. If there is still liquid present, or the rice looks moist, then recover and cook an additional 1-2 minutes. If the rice looks dry and no excess liquid is present then turn off the heat.
- Place a clean dish towel or a double layer of paper towel over the pan and recover. This provides something to absorb the excess steam which would condense on the bottom of the lid and drip onto the rice.
- Season with a bit of butter, chopped herbs or just eat it plain.
While the recipe below is the most basic version I know you can mix it up in near infinite ways by varying the cooking liquid and/or fat you use. Chicken or veggie broth brings a different flavor to the party while olive oil, sesame oil (split with canola oil) or even bacon fat twists on our expectations. Throw in dried peppers or a cinnamon stick at the beginning to flavor the entire pot. Toss the cooked rice with citrus zest for an aromatic change. Experiment, and enjoy.
Image borrowed from hippressurecooking.com.