Rice is the basis for many dishes, as well as being a staple as a side dish. However mastering rice cooking and flavour can be tricky.
To take plain and boring rice to the next level, Simply Recipes suggested one ingredient that can upgrade its flavour instantly. It also suggested adding an extra step to the cooking process that will bring out the rice’s own flavour. Amanda Blum explained that she never just boils rice on its own anymore, instead she sautees it before boiling.
She explained that it will give white rice a “deep, nutty flavour”. To really transform rice’s flavour, Amanda has a secret weapon: coconut oil.
Adding a fat to the rice will help intensify the flavour. She tried sautéing rice in butter, coconut oil, and olive oil, and one without any fat.
She wrote: “Olive oil sautéed faster, and it produced a crisp, vegetal flavor. Coconut oil yielded the best results: It quickly coated each kernel and began toasting within two minutes. Best of all, it added complexity—a slight earthiness and nuttiness—while achieving the same deep color and crispness as olive oil.”
When it comes to perfecting the boiling process for fluffy rice, Amanda’s method is simple. All you need to do is boil any amount of rice with double the amount of liquid, then simmer over low heat.
By sautéing the rice before boiling, it will help cut the boiling time needed. So how do you make sure you infuse your rice with enough flavour? Amanda advised that you’ll need one cup of uncooked white rice.
Place on a medium-high heat and add two tablespoons of coconut oil to the pan. Swirl the coconut oil around the pan until it’s melted.
Follow by adding the rice, making sure you coat the rice grains with the oil. Stir the rice continuously in the pan for around two minutes until the colour changes.
You want to saute the rice until it reaches a toasted brown. Then add two cups of water to the pan.
Cover and wait for the water to come to a boil. Once it reaches boiling point, lower the temperature to low and simmer for 20 minutes.
After 20 minutes, turn off the heat and leave the pan covered to sit for an extra ten minutes. Amanda argued that this will completely change the way you eat regular rice.
She wrote: “White rice is fascinating in that every small change will make a big difference. Don’t stop at sautéing—add stock instead of water, season the grains with salt, or stir in some herbs, slivered almonds, mushrooms, or broccoli. Whatever extra step you take, the grains will be even greater.”
