Foolproof Rice

Oh, hello there.

I know that this is my first post since being back in the States and I bet you think that I’m going to start this post with an introduction that emphatically shouts that I’m back and then predictably go on about how it’s good to be home in spite of how amazing Europe was and then segue into how trying to grocery shop in the States after 3 months of unbelievable European freshness is more painful than a bad case of dengue fever, but you’d be wrong. Let’s instead just skip it altogether and jump right into the good stuff!

Rice.

Fool-proof rice

Why am I doing a whole post dedicated to bland, boring, plain ol’ rice? Well, for one, rice is a staple for many cultures worldwide — most notably Asian and Hispanic cultures comprising the majority of the world’s population — who annually consume over 400 million tons globally. That’s a lot of rice. Also, there are literally tens of thousands of varieties of rice leaving no shortage of recipe variations. DOUBLE ALSO, it’s one of the most versatile grain in the world as it can be developed into starchy breads, creamy puddings or used as a basic side next to a Sunday night roast chicken. So while it may seem bland and boring on the surface, it has multiple dimensions to it and loads of potential to be made into a variety of impressive dishes.

I may have also forgot to mention that it’s incredibly easy to screw up, but worry not because I’m going to be your rice savior. By the end of this post you might be bowing your heads to a new divine being altogether: in rice we trust.

 

Fool-proof rice

Fool-proof rice

 

You might be dubious about my process and question my ability to help you produce a flawless batch of rice 100% of the time. And if you’ve had as many issues with cooking rice as I have – conclusive results leading to a gummy, clumpy mess or crunchy, underdone rice – you may have good reason to. Though if you refuse to believe my word that I can lead you into rice cooking salvation, then maybe this humble brag can convince you otherwise: I learned this technique personally from a Michelin starred chef in Paris who used to teach this technique alongside Julia Child.

Now do you trust me? No? You don’t trust me? You don’t trust me or the technique of Julia Child? On this, the week of what would be her 100th birthday?

Fine, in that case I think it’s best that you pull out the ingredients from your cupboard and get to work with me. I’m about to make you a believer.

 

 

FOOLPROOF RICE

Fool-proof rice

 

IMPORTANT NOTE: If you use brown rice you will need to add an additional 1/4 cup of water or stock and cook for an additional 5-8 minutes.

*The first recipe is for a very basic white rice and the second is for a more fragrant, flavorful rice*

[print_this]Recipe: Foolproof Rice: Basic

Preparation time: 5 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6

Ingredients

  • 2 tbsp olive oil
  • 200 grams long grain white rice
  • 300 ml chicken stock or salted water
  • Salt to taste
  • Cheese cloth
  • Parchment paper round large enough to cover rice in pan

Instructions

  1. Preheat oven to 360 degrees Fahrenheit.
  2. Place rice in cheese cloth and rise to get rid of any extra starch, this will ensure the rice does not come out gummy or sticky.
  3. Heat chicken stock or salted water in a oven-proof saucepan over medium heat, do not bring to a boil.
  4. Heat olive oil in a medium saucepan, add rice and sauté for one to two minutes until the rice has been fully coated in oil, do not brown the rice.
  5. Add heated stock or water to the rice, cover with parchment paper and bake for 18-20 minutes or until soft.

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[print_this]Recipe: Foolproof Rice: Fragrant

Preparation time: 5 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6

Ingredients

  • 4 tbsp olive oil
  • 1 medium onion, diced
  • 200 grams long grain white rice
  • 300 ml chicken stock or salted water
  • 1 bouquet garni (bay leaf, parsley stems, thyme stems wrapped in a leek leaf)
  • Salt to taste
  • Cheese cloth
  • Parchment paper round to cover rice in pan

Instructions

  1. Preheat oven to 360 degrees Fahrenheit.
  2. Place rice in cheese cloth and rise to get rid of any extra starch, this will ensure the rice does not come out gummy or sticky.
  3. Heat chicken stock or salted water in a saucepan over medium heat, do not bring to a boil.
  4. Heat olive oil in a medium saucepan and sweat onions over medium heat until soft, do not brown the onions.
  5. Add rice in with the onions and sauté for one to two minutes until the rice has been coated in oil, do not brown the rice.
  6. Add heated stock or water to the rice and bouquet garni.
  7. Cover with parchment paper and bake for 18-20 minutes or until soft.

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3 thoughts on “Foolproof Rice

  1. Do I have to use parchment paper to cover the rice? Can I just use the pot lid? I don’t really do a lot of baking, so the reasoning for parchment paper to be in my kitchen is non-existent.

    • Hi Jade! I believe that if you have an ovenproof lid that it should work fine, but I’ve never tried it so I can’t be sure. I’m not sure if it would promote quicker evaporation or not, but if you try it with the lid let me know how it turns out! Worst case scenario, you just add a little more hot broth at the end of cooking time and return it to the oven.

      Aside from the baking application, parchment paper is great for cooking chicken, fish, veggies or a myriad of other foods en papillote. It’s really simple method of cooking and means less dishes afterward, which I’m all about. If you couldn’t tell, I’m a big proponent for parchment paper :)

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