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.
Abrigada!
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