It’s not that I don’t make My Plain Basic White Rice Recipe all the time. I grew up on rice, and so did my kids. It’s just that making My Plain Basic White Rice Recipe is not as simple as people think. Over the hundreds of cooking classes I’ve taught, I always notice how people don’t really know how to make plain basic white rice. Until one day, a lady said to me: “You know, I make some incredible recipes, some incredible meals, and yet I don’t know how to make plain basic white rice”. If she has some issues with Plain Basic White Rice Recipe, chances are, other people do as well.
Watch the video of My Plain Basic White Rice Recipe HERE.
You want to wash the rice several times in running water until the water clears and you remove all the excess starch from the rice. Wash it well; shaking the rice and water as you go takes only a few seconds. How many times? Anything between three and five times.
Once the rice is washed, let it dry completely in a colander. This process works well for long white grains such as Jasmine and Basmati. Other types of white rice, such as Arborio, don’t need washing. You want the starch in the Arborio grain to make risotto. In the case of brown rice, the bran and the germ have not been removed, so the starch is contained by the outside layer.
You want to add onion to flavor the rice, but not too much. Cook the onions in a little bit of canola or vegetable oil. Olive oil may be too strong for the delicate taste of rice. Toast the rice with the onions, developing that nutty flavor of rice, and then add water. Be sure to follow the 2 cups rice, 3 cups water ratio.
Once the rice is cooked, you want to avoid mixing it or folding it. Simply fluffy it up with a fork. This treatment is valid for almost every type of rice, except for risotto and rice pudding or any recipe that requires folding the rice. When this process is nailed, you’ll make rice repeatedly. It’s really a bunch of easy steps, and if you follow all of them, it’s hard to get it wrong.
The world of rice is getting more and more attractive every year, with more choices in the supermarket. But making plain basic white rice will always be a classic. No matter how technologically evolved we get, some things never change. My Plain Basic White Rice Recipe is one of them.
My Plain Basic White Rice Recipe (video HERE)
Serves 4 people
2 cups Jasmine Rice
3 cups water
1 tablespoon canola oil
½ onion, chopped finely
2 teaspoons salt
Wash the rice in running water several times going back and forth between a bowl and a colander until the last water seems clearer than the first one. Sit rice in a colander and air dry for 5 minutes. Add the oil to a medium saucepan over low heat and cook the onion until it just starts to become soft and translucent about 5 minutes. Add the rice and salt, and stir with a wooden spoon, making sure all the grains are covered in fat, flavored with onion, and shining bright. Add 3 cups of water and cover the pan. Bring to a boil then reduce the heat to low until the rice is tender, about 15 minutes. Transfer to a large bowl using a fork to fluff the rice and cool completely. Keep the rice in a plastic container in the refrigerator for up to 1 week.
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