rice

I do occasionally prepare brown rice. Marielos doesn't care too much for it, so it's mostly white rice on the menu. Neither of us cares for the perfumed jasmine or basmati rice.

a. boiled rice

many dates

Boiling rice is easy, but you do need to read the instructions on the package for the required amount of water and the recommended cooking time. Parboiled rice can be as short as 5 minutes, regular rice as much as 30 minutes.

I usually try to use the correct amount of water, so that there is no liquid left by the time the rice is fully cooked. It is possible to use extra liquid, e.g. if you want to use the rice broth as a base for sauce.

When using boil-in-a-bag rice, use enough water to fully submerge the bag. Just remember: the more water you use, the more flavor you'll be pouring down the drain.

INGREDIENTS

This is what you need for 2-3 servings:

1 cup rice
2-3 cups water
S&P, spices of your choice

Pic1: brown rice, white rice and basmati rice

Directions

internet pictures

Pic2: pour water
Pic3: add rice
Pic4: simmer

internet pictures

Pic5: strain
Pic6: cover, rest
Pic7: fluff

Rinse the rice to remove dust and dirt.
Read the directions on the rice packaging to get the relative proportions of rice and water and recommended cooking time.
Optional:
- Fry the rice in hot oil before cooking.
- Soak the rice for 30 minutes before cooking.
- I don't usually do either.
Add rice to cold water. Add S&P, spices to taste.
Add other ingredients as desired.
If I add other ingredients like vegetables, seafood, I prefer to use a large-diameter pan for even cooking.
Bring to a boil.
Reduce heat and simmer over low heat until nearly all the water has been absorbed.
IMPORTANT: once the water is underneath the top level of rice, do not stir anymore.
Remove from heat and rest 5 minutes to allow the rice to absorb the remainder of the water.
If there is too much water left, use a strainer to remove the excess.
Fluff the rice with a fork.
Serve and enjoy.

b. stir-fried rice

aka fried rice, toasted rice, arroz tostado

Stir-fry uncooked rice to give it a rich toasty flavor and brown color before cooking it like normally.

This is very common in Mexican recipes where they go much darker than this, and often add tomatoes or other vegetables when cooking the rice.

2020-04-23

Pic8: heat oil
Pic9: add dry rice
Pic10: stir-fry ...

Pic11: ... until the rice turns brown
Pic12+13: add water + boil until the rice is soft.

Pic14+15: drain and rest 5 minutes
Pic16: served with Flemish beef stew

2016-05-18: seafood stew with mixed vegetables, shrimp and salmon

Pic8: stir-fried rice, add vegetables
Pic9 add shrimp, water; simmer
Pic10: all done

Starting with uncooked rice, stir-fry the rice in olive oil until it turns light-brown and smells toasted.
Then add water or stock, vegetables and cook like regular rice.

c. refried rice

2019-07-21

Pic11: refrying leftover rice
Pic12+13: served

Starting with already cooked rice, stir-fry the (leftover) rice in olive oil.

b. stir-fried rice

c. refried rice

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org