Kim DeStratisRice
August 14th 2008 14:11
What could be more simple then making rice? All my life I've followed the directions on the side of the package and have never thought twice about the sticky rice I've always made. Rice is rice, right? Not necessarily.
My mother-in-law is from Puerto Rico and has completely foreign way of making rice which my husband, of course, inherited. When we first got married I was informed, not unkindly, that I didn't make rice the right way. Spanish rice is not sticky, and apparently isn't done right unless it's burnt to the pan. Fortunately, a couple of years ago I got sucked into a food show who's host was Spanish and she taught me how to make fluffy, non-sticky rice, and it doesn't even get burnt to the bottom!
Heat a pot on the stove over medium-high heat and pour your desired amount of rice into the pan. Add just a small drop of olive oil and mix till rice is coated, be careful, a little bit goes a long way! I've thrown pans of rice out because I was too heavy handed and it was soaked in oil. Cook the rice, stirring frequently, until it has gone from translucent to having a chalky appearance. Add water until it's covered by about two finger lengths of water. That is the height of your pointer and middle finger held horizontally; maybe about an inch and a half. Boil the water down till it's even with the surface of the rice. Cover, reduce heat to low and cook for 20 minutes.
It takes a little longer then just throwing cups of water and rice in a pan and cooking it till it's a mushy ball, but I think it's worth it. Also, by adding chopped garlic, fresh herbs, and other seasonings we have healthier and tastier side dishes then the boxed noodles and potatoes.
My mother-in-law is from Puerto Rico and has completely foreign way of making rice which my husband, of course, inherited. When we first got married I was informed, not unkindly, that I didn't make rice the right way. Spanish rice is not sticky, and apparently isn't done right unless it's burnt to the pan. Fortunately, a couple of years ago I got sucked into a food show who's host was Spanish and she taught me how to make fluffy, non-sticky rice, and it doesn't even get burnt to the bottom!
Heat a pot on the stove over medium-high heat and pour your desired amount of rice into the pan. Add just a small drop of olive oil and mix till rice is coated, be careful, a little bit goes a long way! I've thrown pans of rice out because I was too heavy handed and it was soaked in oil. Cook the rice, stirring frequently, until it has gone from translucent to having a chalky appearance. Add water until it's covered by about two finger lengths of water. That is the height of your pointer and middle finger held horizontally; maybe about an inch and a half. Boil the water down till it's even with the surface of the rice. Cover, reduce heat to low and cook for 20 minutes.
It takes a little longer then just throwing cups of water and rice in a pan and cooking it till it's a mushy ball, but I think it's worth it. Also, by adding chopped garlic, fresh herbs, and other seasonings we have healthier and tastier side dishes then the boxed noodles and potatoes.
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Comment by Vincent Aceling
Semi Wise
Restaurant Craft
When I went to Spain, I found that tradtionally, diners there were used to having undercooked, "al-dente" type, rice... especially for their paella!
Comment by Kim DeStratis
After Hours Chef
I've never been to Spain but I've heard the food there is aweseome!