One of the questions that I am most asked is how to make rice. It is one of my comfort foods and one of my favorites. From white, to basmati, to jasmine, to sushi, to brown, and wild, rice is a pantry staple. It is fast, easy, delicious, versatile, and sustaining. My rice of choice these days are two, brown and wild. I love them for their nutty flavor, health benefits, and texture. They take a bit longer to cook, but the taste is worth the effort. The process for any rice is really the same, the only differences are the amount of liquid and time. Rice can be enjoyed on it’s own, mixed with vegetables, in soups and stews, stuffed in peppers, made into salads, used to make fried rice and pies. I love preparing a large batch and using it throughout the week. Simple rice, simply marvelous!
1 part rice to 2 parts liquid (water or stock, depending upon your preference)
Rinse rice thoroughly and let drain in a strainer
In a saute pan, melt 1 – 2 tablespoons of butter depending upon how much rice is being made.
Add 1 – 2 tablespoons of olive oil and give it a good swirl. You want the bottom of the saute pan to be covered.
Note: At this point you can infuse any flavor into the rice using herbs and spices by just adding and heating them in the butter and oil. Some of my favorites, cinnamon, ginger, garam masala, sage, and garlic.
Add the rice to the pan and coat evenly with the melted butter and olive oil. Let toast for about 30 to 45 seconds before adding any liquid.
Add your liquid, bring to a boil, turn down the heat to medium, cover, and let simmer until liquid is just about gone. Turn off heat and let sit until remaining liquid is gone.
Note: Remember that with brown and wild rice, more liquid will have to be added as needed and the timing is a bit longer than a short grain rice.
Fluff with a fork, add a little bit of butter and salt to taste!