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.


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


internet pictures

Pic2: pour water
Pic3: add rice
Pic4: simmer

internet pictures

Pic5: strain
Pic6: cover, rest
Pic7: fluff

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.


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

c. refried rice



Pic11: refrying leftover rice
Pic12+13: served