The Perfect Rice | 2:1 Method |Parboiled Rice | Cook With Me
What I'm eating ?
Rice. And lots of it. I'm in over a dozen food groups on social media, and with all of the cooking videos and instructions available to watch on the internet there is always someone who asks #Howtocookrice. During my last video I provided instructions on how to make rice to go with a main dish. Of course when it was posted I had requests for the rice video step by step. I decided to edit the rice portion of the video and upload so we are focused just on...#perfectrice.
I use a simple 2:1 liquid to rice method using LONG GRAIN PARBOILED RICE.
Yes, it makes a difference. The rice will be firmer, and have a nuttier taste.
I also make sure to use a bigger than necessary pot.
Not a huge stockpot for this small amount, but something where the rice can spread out a bit.
I also don’t wash “parboiled” rice but feel free if you must.
Come on into my kitchen, pull up a chair and #cookwithme
Ingredients
2 cups water
1 cup long grain parboiled rice
Salt / spices of choice
1 tsp. olive oil
butter ( optional)
Bring 2 cups of water to a boil on medium heat
Add a sprinkle of salt
Once water boils stir in 1 cup of rice
Add seasonings/ sazon packet/ saffron/ bouillon ( your flavor of choice)
Add olive oil
Stir rice and bring to 2nd boil.
Cover tight. Reduce heat. Cook for 20 minutes.
Check your heat make sure it’s med-low ( more on the lower side)
Don’t lift the top for at least 18 minutes.
Lift top. Fluff. Turn off heat. Eat.
Add 1 tbsp butter and fluff through rice or just add to your own portion.( optional)
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