Wednesday, February 8, 2012

The perfect way to cook rice

Rice is so versatile. I just love it. My favourite of course being risotto. But sometimes - just sometimes - risotto seems to much of an effort. This is when my own version of fried rice comes in. 

Cooking rice couldn't be easier - yes you could use the 'Boil in the Bag' but it is much cheaper to by loose rice and cook it as needed. With my method you will have fluffy rice anytime. 

First, boil the kettle. Next chop some onions or shallots and heat some olive oil in a pan (it needs to be big enough to hold the double amount of rice you put in). Sautee the onions until translucent. You don't want it browned. Next add the rice and stir so that all grains are coated in the olive oil. Keep stirring for about a min. Add double the amount of hot water (I always use a teacup for measure) and just give it a quick stir. Put the lid on and let it cook over a low/medium heat for 15 mins (don't be tempted to stir anymore). A glass lid will make it easy to see when the rice is done. The water should be absorbed after 15 mins, if not, put the lid back on and wait for 3-4 more minutes. This method has never failed me in over 20 years. 

Fried Rice - My way
Having the water hot before adding it is crucial as well as leaving the rice alone. 

To have a good fried rice, make sure the rice is cold before frying it. I love a combination of rice, peas, sweetcorn, turmeric and garlic butter. But if you like to do the Chinese version (the one with the egg), make sure that you scramble the egg separately and only adding it to the rice at the end.

Bon Appetit

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