I’m ashamed to admit that up until about 5 years ago, I was cooking rice in the microwave. Or, worse…relying on those pre-cooked rice packets that you just microwave. I was cooking all kinds of wonderful things in my kitchen, but still nuking my rice. *hangs head in shame*.
Finally I gave cooking rice on the stovetop a whirl, and the resulting rice was unparalled to the rice that had been produced in the microwave. Tender, yet firm grains that actually tasted like something! Before I’d just been getting gooey balls of mush. The key is a good, heavy bottomed pan – as well as giving the rice quick saute in a bit of butter. It really helps to keep the grains individual, so you don’t get that massive clumping issue.
OXO was kind enough to send me a pan from their new line to review. I chose the 3.5 quart stainless steel saucepan, just because the size is so handy to have in the kitchen. I love the fact that it has a glass lid, which makes keeping an eye on things like rice or beans very easy. And also the measurements on the side, and round bottom are very helpful for things like making homemade caramel sauce. Plenty of room for a nice big batch!At any rate, if you’re still relying on neanderthal methods for preparing your rice, try this. It’s super easy, and so much better and economical than the prepackaged stuff. I’ve also got a couple great rice pilaf recipes, if you wanted a twist on a classic. Have a great weekend everyone!
Perfect White Rice
2 Tbsp. butter
1 cup white rice
1 3/4 cups water
1 tsp kosher salt
In large saucepan melt butter over medium-high heat. Add the rice, and cook for about 4 minutes, stirring constantly to toast the rice.
Slowly add in the water, as well as the salt. Stir and cover.
Bring to a boil, stir once more, and recover. Reduce heat to low and cook for 18-20 minutes. Check rice, if it still looks wet, cover and cook for an additional 3 minutes.
Remove from heat, and fluff rice with fork. Serve immediately.
Disclaimer: This post is sponsored by the good folks at OXO. As always, all thoughts and opinions are my own.