Someone very dear to me who also cooks delicious things for me often recently said they had read recipes where the ratio of rice to water was 1:1.5. THIS IS WRONG.
Rice to water should be 1:2 unless you’re making congee, also known as rice porridge and which deserves its own blog post.
Do you say ratio: <Ray-show> or <Ray-she-yo>?
I get bored by plain rice. It’s fine. I can add Kerrygold butter to anything, and rice is as good a butter delivery system as any, but I have enjoyed a recent experiment, particularly because it is so easy. (Tiny tangent: I used to make cardamom rice, also delicious, which would require opening the pretty little green pods of cardamom and emptying the little black seeds into the hot butter. This was tedious and not very easy with a babe in arms, as most of my cooking currently requires. Also, I ran out of cardamom pods and haven’t bought more yet.)
I almost always use garlic when I cook. I chop extra when I make rice, so maybe 6 or so cloves depending on what I’m making and what part of the bulb and how many peels I feel like pulling off the garlic meat. I mean 6 big outside cloves. Those are my favorite.
Fresh turmeric has been readily available in my local grocery store (I ❤ New Seasons Market) so I buy a bunch of nubs of it. This was a happy accident. I had no idea what I would use it for but couldn’t resist buying it and then I started putting it in nearly everything. I don’t know if they are usually called “nubs” but it sounds like the right word for them.
About equal parts chopped fresh turmeric (no I do not peel it, that would take too long but I do wash it) and chopped garlic go into a big tbsp or so of KG butter, which has melted in a pot on medium to medium high heat. I quickly measure rice with whatever I’ve got handy, and rinse it briefly, I think because of arsenic? I should look that up, because I could really skip that step if it doesn’t do any good anyway. I toss that into the hot seasoned butter usually just in time to avoid burning the garlic, and then stir it up, maybe fry the rice a little, if I feel patient. Add water, use the same measuring cup but even a coffee cup is a fine measuring cup here because all you need is the right RATIO which again is 1 part rice to 2 parts water. I use berkey filtered water because I like to filter out chlorine, chloramine, arsenic, etc (I’ll have to check on whether it filters out BPAs…)
SALT it with a few big pinches of good salt if you’re only using about a cup/mug of rice.
The rest is pretty easy. There is less chance of overboiling if you uncover it on high until it boils, then cover it on low for about 20 minutes. When on low make sure it’s still simmering lightly, not completely still, so “low” might mean slightly higher than the lowest setting, depending on your stove.
I thought this post would be 1 paragraph long.
Rice, the individual grains, should open up when they’re fully cooked. Also, all the water should have been absorbed. So when you test it with a fork, push aside a bit to see the bottom of the pot has no more water.
Feel free to sub half (or all) the water with bone broth.