In Brazil and here at home in the UK we eat rice almost every day of the week. I love it and goes well with so many dishes, Tai, Indian curries, Chinese stir-fries, stews, etc.
I take rice cooking very seriously, its something that takes time to master. but once you know it you will never boil it to death ever again.
My grain of choice is the king of rice, Basmati, this set of instruction will vary for different grains.
Ingredients: (feeds 4, average 1/2 cup per person)
- Olive oil
- 1 x clove of garlic
- 2 cups of rice (no need to wash)
- Finely chop garlic
- Add the olive oil to the pan and heat it up for a minute
- Add the garlic and fry it for a few seconds, don’t let it burn
- Add the two cups of rice
- Mix the rice around the pan, coat the rice in that garlic infused oil.
- Now for every cup of rice, add 1 1/2 cups of water (the water level should be 1 to 2 cm above the rice level)
- Add salt to taste.
- Put the heat on low, put the lid on, let it cook for 15 min.
- remove the lid take a look, with a fork poke a hole onto the rice, see if the water has evaporated
- If so, turn the rice ( with a big spoon turn the rice so the rice at the top goes to the bottom of the pan and the bottom goes to the top)
- Taste some grains, it should be nice and soft, no bite to it.
- If the there is still some bite to it, remove it from the fire, put the lid back on and let it steam for a few more minutes.