Basic White Rice may not be an exotic recipe, but where would we be without our comfort foods? All great stews require a solid side dish of rice to sop up all of that delicious sauce. You just gotta have it!
Not So Basic
There are plenty of methods for making Basic White Rice, but this method is mine. I modeled this method after the technique for making perfect Mexican Style Rice. If you follow a few simple instructions, you can make any type of rice with very reliable results.
One thing that is very important for making Basic White Rice is to use the same pan every time. Changing your cooking pan will have a big effect on the way that your rice turns out. Make sure that the lid fits well and that very little steam escapes. For a better look at my rice making pan, check out the video I made for YouTube.
Bouillion or Consommé?
One ingredient that I don’t recommend when making any type of rice is powdered consommé. Of course, instant bouillon and consommé are delicious and add the right amount of salt to rice. However, I always find the texture of Basic White Rice to be gummy and sticky when using instant soups for flavoring.
If you simply use water, salt and pepper for your rice, the texture will be fluffy and the flavor will be light. Ready made chicken or vegetable stock works well too for fluffy rice, but then your rice is no longer basic! Keeping your rice recipe as simple as possible and using the same pan will give you reliable results every time!
Once you master Basic White Rice I believe you can cook any type of rice without failure. And if your rice turns out, they rest of your meal will follow in your side dish’s fabulous footsteps!
PrintBasic White Rice
Ingredients
2 tbsp. vegetable oil (30ml)
½ small white onion, chopped (optional)
1 cup uncooked long grain white rice (185g)
2 cups water (480ml)
Salt to taste
Instructions
In a 3qt. (3lt) straight side sauté pan, heat the vegetable oil. Add chopped onion if desired, and sauté until translucent. Add the uncooked rice and sauté over medium heat for 2-3 minutes until the rice turns from translucent to opaque. Add the water. Pan will steam very actively, so reduce heat to medium low. Once the rice returns to a gentle simmer, add salt to taste, and cover with a lid. Simmer for 25 minutes. Do not remove the lid.
After cooking time is complete, remove the lid and fluff the rice with a fork.
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