Rice is rice is rice except when you take a couple extra steps to elevate it – then it’s something else. Generally, I see rice as a good base to build upon in recipes. It will be “insert something fancy” served on a bed of rice. The only time rice is really the star is if it is fried and from your favorite chinese take out (which I love). But I have cooked rice 4 times in the last week, making it a different way each time, and many more times over the course of my life. Making rice with only water won’t cut it anymore- it just won’t, trust me. I feel like I have finally found the best way to make rice so that it really is an equal star in whatever dish you are serving it with. Literally, I ate almost all the rice for the recipe below and I absolutely have a rice food baby. #worthit
Here is a basic recipe that you can recreate for yourself at home and mix and match based on your preferece.
What You Need:
2 tablespoons olive oil
1 onion, finely chopped onion (white or yellow)
1 1/2 cups brown, white and/or black rice
2 cardamom pods
1 bay leaf
Pink salt and freshly ground black pepper, to taste
1 1/2 cups water
1 1/2 cups vegetable stock (or chicken stock, or coconut milk)
In a medium saucepan, with a good fitting lid, heat oil over medium. Add the onions and cook, until translucent, for about 5 minutes.
Add rice, stir to coat in oil and let it toast slightly- 1 -2 minutes.
Add cardamom pods, bay leaf and 3 cups of liquid as stated above.
Bring water to a boil, reduce heat to low and let cook until water is absorbed and rice is both tender and flavorful.
Seasoning with salt and pepper.
The key to taking the rice to the next level are the extra steps taken before adding the liquid, and not using 100% water. Depending on what you are cooking, you can mix and match the whole spices- try cloves, cinnamon, saffron, even garlic would be great. The next time you make rice, try making it this way and let me know what you think!