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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 12 |
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This is an absolutely Foolproof way to get perfect rice every time.My mother-in-law, taught me this way many moons ago. She always used this method when making Gumbo as weel as Red Beans and Rice, since both are served over plain cooked white rice. I now also do the same with brown rice.The measurements I give below are just an example and can be reduced or multiplied. I was asked to post it because of a dicussion we had in Q&A about rinsing rice. Ingredients:
5 quarts water |
1 tablespoon kosher salt |
2 cups long grain white rice |
2 teaspoons white vinegar |
Directions:
1. Bring water and salt to a rolling boil and pour in the rice. Stir well. Think about the way you would cook Pasta. This is exactly the same method.
2. Lower the heat slightly and stir several times during cooking. Taste a few kernels after about 12 minutes. Some rice, like brown rice can take up to 20 minutes, but my white rice is always done in 12-15 minutes. Drain the rice into a sieve or collander and rinse with water. You will have wonderful seperate kernels of rice.
3. Bringing the water to a boil is not figured into prep. time.
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