My mother makes the best rice I know. She says nothing could be simpler to prepare than a pot of perfectly steamed rice, cooked so that each grain stands separately. Her secret is to never stir the pot with a spoon. A pot of rice can be flavored any number of ways by using stock instead of water or by adding chopped herbs, tomatoes, sautéed aromatic vegetables, nuts, or lemon zest. Here is her basic rice recipe.
Rice
Ingredients:
1 quart water
½ teaspoon salt
2 cups long-grain white rice
At least 30 minutes before you plan to serve, bring the water to a boil in a 2-quart pot that has a tight-fitting lid. Add the salt and the rice. Stir once with a fork to distribute the rice evenly, but do not stir it again. Lower the heat to medium and cover the pot.
Adjust the heat so that the rice simmers ~ bubbles just barely break the surface, but no more than simmers. Cook covered for exactly 13 minutes, never lifting the lid.
Turn off the heat and let the rice stand, still covered, for another 12 minutes to steam. Leave the pot alone until you're ready to serve the rice.
To serve, lift the lid and fluff the rice with a large fork, never a spoon, This way you would be further separating the grains, which should be all but dry.
Serves 6
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George’s notes:
- Rice is not native to the Americas but was introduced to the Caribbean and South America by European colonizers at an early date with Spanish colonizers introducing Asian rice to Mexico in the 1520s.
- In 1694, rice arrived in South Carolina, probably originating from Madagascar. Today, people can visit the only remaining rice plantation in South Carolina that still has the original winnowing barn and rice mill from the mid-1800s at the historic Mansfield Plantation in Georgetown, SC.
There is a right way to cook rice. I am shocked at how many people buy the instant rice or converted or whatever it is called. Just plain rice is so beautiful and fluffy and actually, very easy to cook. Thanks for the info.
ReplyDeleteI grew up with minute rice but as an adult have discovered the joys of real rice & the varieties like jasmine & basmati. I also couldn't imagine not having a rice cooker...I know kind of a cheat
ReplyDeleteI agree, when you get it right, rice is wonderful. I was just told that if you place rice in a colandar and rinse, then let it sit for 30 minutes before you cook, it turns out better. I tried it and it does. Did you see I featured your eggs in my latest post? Thanks George
ReplyDeletewe make rice everyday but never like this. Urs sounds so much better...will try it.
ReplyDeleteIn all the years I've been cooking rice I was always unhappy with the results until a few years ago,I discovered the way your mom cooks it. Now my rice is always perfect. I have started cooking double batch and freezing portions in zip lock bags; so convenient.
ReplyDeleteI love to read your little notes at the end of the recipes.
Rita
I hear so many cooks complain they can't cook rice. It's soggy, it's sticky, it's not done. The list goes on and on. I rarely make a plain white rice- usually am baking it with something added, but I'm going to copy your recipe and keep it in my file. Your mom knew exactly how to do it right.
ReplyDeleteNice post, George. Sometimes the simplest things are the most difficult to do correctly.
My daughter in law is from Indonesia and boy can she cook rice. Thanks for the tips on how your mom cooks it. I will try her recipe - sounds foolproof!
ReplyDeleteI am definitely going to try the cook it/steam it method the very next time I make rice. I love all kinds of rice--basmati, Jasmine, arborio--but refuse to eat instant. Since moms know best, I'm betting this will be my best rice ever.
ReplyDeleteGreat post. I love reading about people's methods for the basics. I always cheat and use a rice cooker, but it's good to know how to do it old school. Like your blog, Barbara from Moveable Feasts pointed me here.
ReplyDeleteInteresting George, I have never heard of "instant" rice. I mainly use a rice cooker which is totally foolproof and keeps the rice warm once it is done. Basmati is my favorite. Arborio for risotto on occasions
ReplyDeletecheers Ian
I agree. Rice is the perfect side dish.
ReplyDeleteMy son is trying to make it on his own (21 years old). He's eeking by on a very modest salary. I bought him a rice cooker, and he loves it! He eats rice, almost every day. I use a rice cooker, but I still like your way, too. I finally learned your trick, and I've had perfect and fluffy rice ever since. I especially like making fried rice with leftovers, or even rice pudding. I never met a rice grain I didnt like-- carnaroli, basmati, arborio, brown. Yummy!
ReplyDeleteCheers to your mom! I have been cooking rice most of my life. I am always surprised at the number of people who consider rice difficult to make and/or are satisfied with instant rice or converted rice.
ReplyDeleteRice is a perfect foundation for almost any kind of dish, and everyday it feeds miliions of people as a basic staple ingredient.
Great post, George....we eat quite a bit of rice and it took me awhile to learn to cook it properly. Instant rice is not very good, especially when rice is this easy to prepare. Your mama is a smart cook!
ReplyDeleteHow very lovely of her to share the recipe with us. Be sure to tell her we appreciate it. Have a great day. Blessings...Mary
ReplyDeleteI like to read about how different people make rice. My mom used a method I've never seen since but I always follow her instructions and mine turns out perfect every time. She boiled it in salted water just like you do for pasta. When it's ready she drained it (again just like pasta). Works every time.
ReplyDeleteSam
I always use the absorption method for rice, and it works well for me - I've tried other ways and got into trouble!
ReplyDelete