Eduardo makes perfect rice every time, without a rice cooker. This is how he does it. This works for either white or brown rice - note that the brown rice takes longer to cook. The recipe can be doubled or halved.
2 cups water
1 cup rice (brown or white)
1/2 teaspoon salt
1 tablespoon butter
Start by putting the water in a saucepan over high heat.
Put rice in a bowl, and rinse thoroughly by filling the bowl with cold water and stirring by hand until the water is cloudy. Pour water out, and repeat until the water stays clear. Drain. (White rice will require more rinsing than brown rice).
Once the water is boiling, add the rinsed/drained rice. Add salt and butter, and bring back to a boil. Turn stove to the lowest setting, stir the rice to make sure nothing is stuck to the bottom, and cover. Do not stir it again.
Cook white rice on low for 20 minutes, brown rice for 40 minutes to 1 hour (depends on rice). The rice is done when the rice has developed holes where the steam is escaping and is making a quiet hissing sound. There should be no more water in the bottom of the pan.
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