Everything You Need To Know About Cooking Rice
In this video, we're really diving in to understand the world of rice.
It's a staple ingredient of so many countries and cultures so of course it comes in all different varieties, flavours and styles.
We’re going answer some of the most asked questions like, How much water to use? Do I need to wash the rice? Do I cook rice with the lid on? What is the best way to cook rice?
We’re going to look at a simple recipe structure that will show you how and when to apply different techniques and methods to elevate your rice to levels 8, 9, 10 and beyond.
We’ll apply this recipe structure to 3 of my favourite rice dishes from Latin America so you can see that you’ll never have an excuse to eat boring, overcooked, sad, boring rice ever again.
RECIPES:
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ARROZ VERDE (Green Rice)
1 cup rice
2 cups stock
¼ onion, finely diced
Kernels from 1 corn cob
2-3 poblano chiles
1 handful coriander
¼ onion
2 garlic cloves
1/4 onion fine diced
1 serrano chilli
Salt to taste
1. Wash the rice until the water runs almost clear, then strain it and be sure to get as much excess water off as possible.
2. Into a food processor add the poblano chillies, onion, garlic and coriander with a tiny dash of water (around 20ml), blend until you have a paste.
3. In a preheated frying pan add a splash of oil and the rice. Fry whilst stirring for 1 to 2 minutes, then add the corn kernels and fry for another 1 to 2 minutes, until the rice is starting to look slightly golden.
4. Add the paste and fry for another 2 minutes whilst stirring, this step is crucial this brings out all the depth and flavours of the paste.
5. Add the stock, stir everything together add the serrano chilli (with a small incision in the skin), bring the pan to a simmer and turn the heat to low and place a lid on.
6. After 10 minutes of gentle simmering check the rice, most of the liquid should of been absorbed and the rice should be 80% cooked.
7. Cook for another 5 minutes until the rice is tender and fluffy.
ARROZ AMARILLO (Yellow Rice)
1 cup long-grain rice
1 tablespoon butter or oil
1/4 cup finely diced onion
1 clove garlic minced
1 teaspoon turmeric
1 teaspoon adobo seasoning
2 cups stock
1/8 cup chopped coriander
1. Wash the rice until the water runs almost clear, then strain it and be sure to get as much excess water off as possible.
2. In a preheated frying pan add a splash of oil and the rice. Fry whilst stirring for 1 to 2 minutes, then add the diced onion, fry for a few minutes and add the diced garlic and fry for one more minute whilst stirring.
3. Add the turmeric, adodo seasoning and the stock, stir everything together, bring the pan to a simmer, turn the heat low, and place a lid on.
4. After 10 minutes of gentle simmering check the rice, most of the liquid should of been absorbed and the rice should be 80% cooked.
5. Cook for another 5 minutes until the rice is tender and fluffy.
ADOBO
1 tablespoon oregano
1 turmeric
1 tablespoon thyme
1 tablespoon rosemary
1 tablespoon cumin
1 tablespoon garlic powder
Pepper to taste
Pepperoncino (chilli) flakes to taste
MOROS Y CRISTIANO (Cuban Rice and Beans)
3 cups of water
1/2 cup dried black beans (can of precooked beans)
1 cup rice
1 bay leaf
1/4 of a large white onion finely diced
1 clove of garlic
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
Oil
Salt and pepper
1. If you’re using dried beans soak them in 3 cups of water the night before (or a minimum of 4 hours) you want to cook them.
2. The next day place the beans onto cook for around 30 minutes with one bay leaf added to the water.
3. When they’re cooked but not mushy, strain them keeping the cooking liquid.
4. Wash the rice until the water runs almost clear, then strain it and be sure to get as much excess water off as possible.
5. In a pot add the olive oil and sauté the onion until transparent, then add the garlic and fry for another minute.
6. Then add the cumin and oregano and fry for 1 more minute.
7. Then add the rice, the cooked beans and stir everything together.
8. Add 2 cups of cooking water from the beans, season with salt and bring to a boil.
9. Lower the heat, cover and cook for 20 minutes until the water is absorbed and the rice is cooked.
***To make this more of a last-minute everyday recipe, like i mentioned before you can use precooked canned beans just drain, them keep the liquid and top it up to the amount you need with water. Then follow the recipe as normal.