Wednesday, July 13, 2016
Brazilian Style Rice
I love this rice. It is tasty and it is reasonably quick to make and it makes me feel artistic when I make it (which I do often) and on top of those virtues it is almost fool proof. I’m qualified to say this because I am a fool and I have never ever been able to cook a satisfying dish of Uncle Ben’s Instant Rice. It is a grave disappointment to me, always and without fail. I don’t even try anymore.
For this adventure you will need some Basmati or Jasmine white rice, a one quart or larger sauce pan with tight-fitting top, less than a teaspoon of olive oil, a small strainer and water in a 2:1 ratio. Always 2:1.
Put olive oil in saucepan over lowest setting on your stove. Swirl it to cover. Pour given amount of rice into strainer and rinse with cold water. Let it drain and while it is draining return to the sauce pan and test the temperature of the olive oil. Test it by flicking a few drops of cold water into the center of the saucepan. If it sizzles and gases off the oil is at the right temperature. Immediately grab your draining strainer give it one more shake (you guys will understand) and dump it into the pan and stir. Stir it lightly (this isn’t waffle batter) and when the rice has been coated with the oil and become shiny it will suddenly brighten. At this point add your water in the prescribed 2:1 ratio. Stir it a bit and bring the mixture to a boil uncovered. When it boils, cover it and turn down the heat to the lowest setting on your stove. Do something else for fifteen minutes. When you return turn off the heat and give the rice a stir. It will be lumpy and sticky. That is just part of the process so don’t sweat that. Cover it back up and do something else for five minutes. When you return you will have a pan full of the most delectable nutty-tasting rice. Gone are the lumps and the stickiness. Enjoy! Don’t waste money on a rice cooker. They cause the user to engage in mindless non-artistic pursuits and they transfer money out of our economy.