Yes, you can has!
Okay so I think white rice is one of those things people make and don’t really think about. Everyone just follows the usual 2-1 ratio of water/rice and makes it just the way it says on the bag. And usually, unless you’re making it in a rice steamer, it comes out in clumps or is really mushy or too dry and yet people just accept it. And you may feel stupid asking other people about it, thinking “How freakin’ difficult could it be to make rice!?” But yet in reality most people are probably struggling with the same problem, they either just don’t realize it or don’t know how/why. Well- no more!
Thanks to Daisy Martinez, who I’ve been watching on PBS for ages and who is now an official Food Network star… this is the perfect way to make white rice. Its a really easy and hands-off way to make absolutely perfect, fluffy and yet not clumpy and sticky white rice.
Fluffiest, tastiest white rice ever, folks…
BASIC WHITE RICE
- ½ cup canola oil*
- 4 cups long grain white rice
- Water or broth to cover the rice (about 5 cups)
- 3 tablespoons salt
- Heat the oil in a Dutch oven, or a smaller vessel with a heavy bottom, over medium-high heat. Add the rice and salt, stirring to coat the rice with oil. When the rice starts to appear opaque and chalky, add enough cold water to cover the rice by the width of two fingers (about one inch).
- Bring to a rapid boil, and boil—without stirring!—until the water level reaches the level of the rice.
- Stir the rice once and reduce the heat to low. Cover the pot and cook until the rice is tender and all the liquid is absorbed, 20 minutes.
- Stir the rice gently from bottom to top to fluff it up and serve. Perfect rice!
*I actually used sunflower oil which is high in Vitamin E and lower in saturated fats.
As far as storage goes, Daisy says:
I use long grain rice (like Carolina brand). Short grain rice has a different taste and texture; it is chewier. Some people rinse their rice one or more times before cooking it. I never do, and it seems to come out just fine. Storing rice is never an issue in our house; we go through it fast enough that it’s not a problem. If you’re keeping it, make sure it is in a cool place in a tightly covered container, like a large plastic storage container with a tight lid.
You can leave the rice covered in a heavy pot [after cooking] and it will stay hot and in good shape for about an hour.
To reheat rice that’s been refrigerated I prefer the microwave. Put the rice in a bowl, sprinkle a little water over the top, cover the bowl with plastic and cook until hot. You may also reheat rice in a skillet with a tight fitting lid. Add a couple of tablespoons of liquid and cook over very low heat until hot.
By the way- long grain rice has a higher concentration of amylose, meaning its better for diabetics. Amylose is one of the two components of starch, and is basically a polymer of glucose. Short grain is better for sushi or paella because its stickier.
And yeah, we all know brown rice is better for you, but sometimes white rice is just more taste-appropriate for dishes (i.e. jambalaya).
I served it in this particular instance with shrimp, snow pea and carrot stir-fry in a Hawaiian/Terikyaki marinade. But rice is also used in many hispanic/Spanish recipes. Now that you know the secret to amazing white rice, you can use it for anything.