Making rice the wrong way

Every time I tell anyone how I make rice, they tell me I'm doing it wrong. This is the way my mom makes rice and the way I've always made rice. Turns out right for us. Must be magic cause it's wrong!

One cool thing about this recipe is that it easily multiplies. If you need to double it, double all the ingredients. If you need to triple it, triple the ingredients. You get the point. Remember, rice doubles its yield as it is cooked so if you need 2 cups of cooked rice, start off with 1 cup of uncooked rice and so on.

There are many kinds of rice suited for different applications. Short grain is a must for sushi. For just regular side dish rice, long grain is best. I am partial to Jasmine rice, a staple of Thai cuisine with an unmatched fragrance and nutty taste. Basmati is very good too. Good ol' Mahatma long grain works too.

I always wash my rice before cooking it. There are a lot of reasons but the best is that you can get very "gluey" rice if you don't. Asian cooks wouldn't dream of cooking unwashed rice, it's a tradition to wash it. Just do it. The easiest way I've found is to put the rice in a wire strainer and run water through it while stirring it with your hands til the water runs clear.

The pan is important too. Heavier pans usually transfer heat more consistently and  produce better results. Also, a tight fitting lid is a must.

1-1/4 cup of water
1 tsp sea salt
1 tsp vegetable oil or butter
1 cup long grain rice washed
1 tsp vegetable oil

Bring the water, salt and oil to a boil. Add the rice and lower the heat to a simmer while stirring. Once at a simmer, cover and cook for 18 minutes. No peeking! Remove from the heat, drizzle with the remaining oil and fluff the rice with a fork. Cover and set it aside for 5 minutes. Eat.

Fluffing is a lot like folding (if you are familiar with that technique). You insert the fork down the sides of the pan and bring the rice up and fold it upon itself. This maintains the integrity of the rice. This is not stirring!

Saffron Rice
Saffron is the world's most expensive spice at upwards of $200/oz. The good news is that a little bit of saffron goes a long way. It is one of those unique flavors that can't be described. It's kinda like trying to describe chocolate to someone who's never had it. It's just good!

The recipe above remains the same except that you take 1/4 cup of the water, heat it and drop a pinch of saffron (maybe 10 threads) in it to steep while the rest of the water boils. Right before you add the rice, add this saffron tea to the boilng water and continue to cook as described. Oh yeah, it will make your rice the coolest shade of yellow (Paella anyone?)

For it being the wrong way to make rice, it sure is yummy.