Nice White Rice
I was happily surprised this morning to learn that many customers have asked our wonderful front line serving team members what kind of rice we use for our white rice, because they like it so much. Simple things like this make me happy. We use long grain white rice – nothing special, just real food. It’s not instant, it’s not parboiled, it’s not altered in any way. I think what gives it such a nice texture – tender individual grains, but not overly sticky – is that we cook it in a convection steamer. Our steamer is a true monster, designed for a commercial kitchen. But you don’t need a beastly steamer to make good rice at home. Here is how my husband and I cook rice at home. (And by the way, he’s Peruvian, which gives us some serious rice cred.)
Buy long grain white rice.
Use a ratio of 1 cup of rice to 2 cups of water.
Use a sauce pan with a tight fitting lid.
- Heat the pan over medium high heat.
- Add 2 tablespoons of olive oil or canola oil to the pan, and let that warm up.
- Add the rice and stir it to lightly coat it with the hot oil. Stirring, let the rice toast a bit in the oil. It won’t turn color, it will just get a bit shiny.
- Add the water and a pinch of salt. If you like, you can add a bit of butter at this point. Stir once. When the water comes to a full boil, immediately cover the pot with a tight fitting lid and reduce the heat to low (on my electric stove at home, this means number 2 on the dial). If the lid does not fit tightly, you can first cover the pan with aluminum foil, then put the lid on top of that. You want to keep all of the steam inside the pan.
- Set a timer for 20 minutes.
- Don’t peek – don’t stir.
- After 20 minutes, uncover, remove from heat and stir.