Kirk Castro

Eats

Brief articles on how to step up your cooking game

Recipe: The Best Rice Ever

 
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Simple. Tasty. What more could you want?

Every wednesday we have our Life Group over for Rice and Beans. We cook the R&B, and everyone else brings a topper like sour cream, cilantro, chips & salsa, avocado, etc. It's cheap, delicious, and I crave it if Life Group is cancelled.

This is my go-to template for the best rice ever. I call this a template, because it can be adjusted easily for the number of guests. I often make about 1/4 to 1/2 cup of rice per person. For 8 people I will make something like 3 cups of rice dry. 

The Template

What you need:

  1. 2 parts aromatic Jasmine rice
  2. 3 parts cold water
  3. A healthy couple pinches of salt
  4. Olive oil

What you do:

  1. Measure out 2 parts rice. You can use really any vessel whether its a measuring cup, a rocks glass, a ladle, I don't care. Just make sure you measure your rice and water with the same vessel.
  2. Rinse your rice with COLD water. It has to be cold, or else you will start cooking your rice before you want to. Rinse it in a bowl, agitating it with your hand, until the water starts running clear, and the excess starch is washed off. This will stop your rice from becoming sticky, and give you definitive individual grains.
  3. Pour rice into either a heavy bottomed pot, or your rice cooker, along with 3 parts COLD water, and a healthy dose of salt. I like to imagine I was salting the rice as if it were all laid out in front of me on an even plane to gauge how much salt to use. Trial and error will help you get it right. Err on the side of undersalting, because you can always add more later. 
  4. Add enough Olive Oil to give flavor and keep things from sticking to the pan. It will float on top. For 3 cups of rice, I will put in 1 to 2 tablespoons.
  5. Cover with lid and turn on your rice cooker. If your using the stove top, cover with lid and bring to a boil over high heat. Once you can hear it boiling (DON'T LIFT THE LID), turn the heat to low and simmer for about 8-10 mins. Again don't lift the lid. You want that steam to go into the rice, not the air.
  6. Fluff with a spatula or fork, and season with more salt or pepper if necessary/desired/warranted.
 
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