The Perfect White Rice Recipe
Okay, so I know what your thinking, " a plain white rice recipe, really ? " It's just much easier going for the box stuff on such a simple side dish.
Rice is in my DNA and I'm always surprised when I hear someone say they don't know how to cook rice. I literally have been cooking rice since I was 8 years old, its a part of my upbringing and my culture, not to mention left over white rice pairs well with just about everything, especially on those lazy days. Enjoy!
Prep Time: 5 min.
Total Time: 35 min.
3 cups of uncooked, white rice
4 cups of water
2 tbsp. of oilve oil (or any oil you prefer)
1/2 tbsp. of salt
Wash rice (if you prefer your rice sticky, skip this)
In a medium aluminum caldero or medium pot, bring water, salt and oil to a boil then add rice. Cook rice on medium high until water absorbs. (Go to, " Tips" down below)
When water dries, lower heat to medium. Using a large spoon, put the rice in a mountain shape then cover the top of the pan with aluminum foil and place lid on top. Let cook for 15 minutes.
Using a large spoon, scoop the inside of the " mountain " and flip each side, keeping the same mountain shape. Cook 15 more minutes with aluminum and lid on.
Lower heat to low, break down the rice to ensure it is fully cooked. If not, continue cooking on low heat for about 5 more minutes.
Tips: 1. When cooking rice on medium-high, you want the rice to boil but do not over heat. Over heating will cause the bottom layer to burn giving the rice a smoky smell and taste. The rice will also cook unevenly. 2. If you sense a smoky odor, lower heat a little bit or place your pan away from the burner until it cools down. 2. Once Covered. DO NOT uncover until your 15 minutes are up.