How to Make the Best Rice - Master Cookbook Recipe # 669
This technique transforms standard long-grain white rice into a standout side dish. By toasting the dry rice in olive oil before adding water, you develop a subtle, nutty depth of flavor and ensure the grains stay perfectly separate. This extra step makes a world of difference in texture and taste!
This is recipe #669 in Tammy’s Master Cookbook.
Ingredients
- 1 cup White regular long-grain rice
- 2 Tbsp Olive oil
- 2 cups Water
Instructions
- Toast the Rice: Place the dry rice and olive oil in a saucepan. Over medium heat, stir the rice constantly until it becomes toasty and reaches a light brown color.
- Boil: Carefully add the water to the toasted rice and bring the mixture to a good, rolling boil.
- Simmer: Once boiling, cover the saucepan with a tight-fitting lid and turn the temperature down to a low simmer.
- Cook: Let the rice cook, undisturbed, for 20 minutes.
- Rest: When the timer goes off, turn off the heat. Let the rice sit covered and undisturbed for 5 minutes.
- Finish: Remove the lid and fluff with a fork before serving.
Notes
Tammy’s Tips
"Toasting the rice in that oil is the real secret,it gives the rice a beautiful golden color and a flavor that is far better than just boiling it plain!" Make sure you don't skip the 5-minute rest at the end; it allows the steam to finish the rice perfectly so it doesn't stick to the bottom of the pan.
Nutrition Facts
Calories
464Fat
14 gSat. Fat
5 gCarbs
85 gFiber
4 gNet carbs
81 gSugar
62 gProtein
6 gSodium
315 mgCholesterol
13 mg