Posted on November 4th, 2016 by Uncategorized
Yesterday I was making this rice recipe and complaining about how no matter what I did I could not get the rice to get soft; it always seemed to be under cooked. My husband walked up to the stove and asked why I had the heat on high. I responded smartly that that was just what you do. He immediately turned the heat down to low and laughed at me, saying that no, that wasn’t what you’re supposed to do. By keeping the heat up so high all I was doing was evaporating the water too fast, leaving less water to soak into the rice and in turn keeping it from fully cooking.
I have been cooking rice wrong for years! For some reason I figured that keeping the heat on high would keep the water boiling, therefore cooking the rice faster. I didn’t even think about the fact that the measured out amount of water would decrease rapidly on a high heat.
How’s that for someone that spent most of her life thinking she’d be a biology major? Good thing I switched fields.
Anyways, I do have a recipe for you. I just wanted to rant for a bit about rice cooking and how I just barely learned how to do it correctly. Of course, now that I’ve chatted about how bad I
am was at cooking rice you may not think I’m credible when it comes to rice, but honestly, as long as you figure out how to cook the rice you’re totally fine, and you’ll love this easy and delicious recipe.
2 cups Jasmine Rice
4 cups water
1 tablespoon olive or vegetable oil (optional)
1/4 cup Tomato Bullion Powder
Put rice, water, oil and tomato powder into a pan. Bring the water to a boil and then reduce the heat to low. Cover with a tight fitting lid and let simmer for about 15 minutes. Do not lift the lid to stir! (This was another mistake of mine… I’m so impatient.) After about 15 minutes remove from heat and let steam in the pot for another additional 10 minutes, or until rice is tender. Fluff with a fork and serve!
There are a few different variations on this recipe, including frying the rice in some oil beforehand or adding tomato paste, but I really like this one because it is so simple, and pretty hard to mess up. Unless you’re me and you don’t understand evaporation.
Let me know if you like it! And comment if you have any variations for this rice that you like to cook, I’d love to hear more recipes.
Spread The Word!
No comments yet.
Sorry, the comment form is closed at this time.