Perfecting the art of cooking plain white rice is not easy. Actually, cooking any rice can be a challenge. It took me years of experimenting, failing, failing again…and again, to arrive at a place where I felt comfortable feeding it to humans. Seriously, it’s always either too mushy or too dry. Mostly, mine always turned out too mushy. I ate it regardless, grumbling to myself that I just wasn’t skilled at cooking rice.
I’m always so impressed by those mamas and grandmamas who can just whip up a pot of perfectly delicious plain rice. Last year, I vowed to learn how to make a pot of rice that would be almost as good as my grandmother’s arroz blanco or my mother-in-laws perfect pot of basmati rice.
This recipe is as old as the Spanish hills and one I’ve experimented with now for about a year. It’s so simple, so good and hopefully my rice cooking tips will help you along as you create your perfect pot of never-plain-again rice.
The perfect white rice with a touch of garlic that pairs with so many different types of vegetables, fish or beef.
- extra virgin olive oil
- salt to taste
- two cloves of garlic
- 2 cups of medium or long grain rice
- 4 cups of water
- Using a thick-bottom pot, add a coat of olive oil so the bottom of the pot is completely covered
- Turn the heat to medium-low and let the oil warm up
- Take the whole cloves of garlic and saute them in the oil until they turn brownish, then remove
- Add rice and salt and saute in the oil for about a minute; stirring a bit as you go along
- Add the water; raise the heat and bring it all to a boil (do not cover pot yet)
- Once it starts to boil, let the rice boil for about 30 seconds, then lower the heat to low (make sure it's all still boiling at a low simmer) and cover pot with lid
- Set your timer for 20 minutes and leave the pot of rice alone (NO STIRRING!)
- Once the timer goes off, turn off the heat, and leave the pot covered (as is) to finish cooking in its own steam for about 10 minutes
- After the 10 minutes are up, take a fork and fluff the rice