This post is going to be short but helpful (I hope), so let’s get to the point. Knowing how to cook rice is one of the most basic and necessary things in life. Unfortunately, it’s not as easy as it seems. There’s a little bit of science behind the process, so today I’m sharing my knowledge with you. Please be aware that I’m not an expert when it comes to cooking, but this post should be helpful to those who are literally just getting started in the kitchen.
I’m going to focus on brown rice because it’s the trickiest one, but you can apply this same recipe to white rice simply adjusting the cooking time (16-18 mins for white rice) and the amount of water (2 to 1 water to rice ratio).
Before the recipe, I want to give you three tips (I learned this based on experience):
- Stove Eye Sizes – it’s simple: big/medium pots/pans belong to big/medium stove eyes. Small pots/pans belong to small stove eyes. It makes a big difference, specially when cooking rice.
- Use the same exact cup to measure both the rice and the water.
- Be patient. Making a decent rice takes some trial and error. Environmental factors like elevation or the temperature of the room where you are can affect the cooking process. Besides that, you need to make rice a few times before you find out the right amounts of salt and garlic that fits your taste.
Now, let’s make some rice…
INGREDIENTS (Serves approx. four people):
- 1 cup of brown rice (rinsed – this is important when it comes to brown rice).
- 2.5 cups of water (2.5 to 1 water to rice ratio for brown rice always).
- Minced garlic to taste – I use approx. 3 cloves of garlic.
- Salt to taste.
- Yellow onion – I usually use three “scales” (layers). Refer to the picture.
- Oil – I like to cook with avocado oil.
DIRECTIONS (step by step pictures below):
- Heat a little bit of oil (medium heat) in a medium saucepan. Add the garlic and sauté for approximately two or three minutes.
- Add the rice (previously rinsed) and toast it (stirring frequently) for five to eight minutes – always keep an eye on the rice and make sure it doesn’t burn.
- Add the water, salt and stir – start with a little bit of salt, then taste the water and keep adding more depending of your taste. This’s is tricky but once you get the sense for what’s “right” you will have a good idea of the proper amount of salt. Drop the onion scales in. Bring to boil.
- Cover the saucepan, reduce the heat to low and let it cook for approximately 40 minutes (sometimes it can be less time so keep an eye on it). Do not stir the rice at any time.
- After 40 – 45 minutes uncover and checked that the rice is cooked. Remove the onion scales. Turn off the heat and let it sit for 10 minutes covered. Then simply fluff the grains with a fork. Serve or storage in an air tight container for up to four days.
PS: if the rice is not done after 40 – 45 mins and the water is all gone simply sprinkle some water on it and let it cook for extra 5 – 10 mins. Repeat until the rice is ready. This happens in very rare occasions though so don’t be predisposed.
This is my mom’s recipe and I love it because as the title of this post says, it’s simple but delicious. (Thank you mom <3 )
I hope this can be helpful to you or someone you know.