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Cooking rice has been my kitchen nemesis for years.  Package directions/FAIL! Two different rice cookers/FAIL! Rinse the rice/FAIL! One time in the recent past I made rice whose texture varied from bite to bite – one bite was crunchy, one bite was mushy… UGH!  I wanted to pull my hair out.

I went back to the drawing board again. I typed “perfect rice” in Pinterest’s search line and scrolled through the results.  It didn’t take long until I came to Olga’s Flavor Factory. She referenced Alton Brown’s method – I was sold and immediately tried it.

I have never in my life seen such beautiful rice.  Each little white grain perfectly presented – no clumps, no crunch, no extra liquid – just fluffy white rice.

In her blog, Olga talks about improving on a plain white rice so that’s what I did.  I added garlic, a diced onion, shredded carrot, and white wine.

My rice was truly magnificent.  My family ate nearly every grain (there might have been one left).

If you’re looking to up your rice game, give this route a try!

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I varied recipe by using Wildtree Coconut Oil and added onion, garlic and carrot – white wine for deglazing and adding depth to flavor.

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Melt coconut oil in pan.

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Combine salt, onions and carrots and sauté over medium heat until soft.  Add garlic and sauté another minute.

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Add white wine to pan. deglaze and stir until almost all cooked off.

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Add rice and sauté for 2-4 minutes until toasted.

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Add 3 cups of boiling water.

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Cover immediately and simmer on low heat for 15 minutes. Remove from heat and leave covered for another 5 minutes.

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Fluff rice with fork.  Serve with your favorite meal.

The Most Perfect, Beautiful, and Fluffy Rice!
 
Prep time
Cook time
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I have never in my life seen such beautiful rice. Each little white grain perfectly presented - no clumps, no crunch, no extra liquid - just fluffy white rice.
Author:
Recipe type: Side
Cuisine: American
Serves: 4-6
Ingredients
  • 2T coconut oil
  • 1t salt
  • ½ small onion, finely diced
  • 1 carrot, shredded
  • 1 clove garlic, minced
  • ¼c white wine
  • 2c white rice
  • 3c boiling water
Instructions
  1. Start water boiling in separate pan (about 4 cups as some will boil off).
  2. Melt oil in pan over medium heat.
  3. Add salt, onion & carrot. Sauté until soft.
  4. Add garlic. Sauté 1 minute.
  5. Pour in white wine. Deglaze until it's almost all boiled off.
  6. Add rice. Sauté 2-4 minutes until toasted.
  7. Add 3 cups boiling water and immediately cover.
  8. Simmer on low heat for 15 minutes covered.
  9. Remove from heat and let stand covered for 5 minutes.
  10. Fluff with a fork and serve.
Notes
Water needs to be boiling when adding to rice.
You can try vegetable or chicken stock instead of water for more flavor.

 

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