Well, I was asked for this recipe although you might not want it anymore because you are all making brown rice but here it is for the descendants, right?
We make rice in pots not on "rice cookers' so I don't really know if you can do the same in a rice cooker or not.
Here we go!
-The way we measure the rice is 2 cups of water for every 1 cup of rice.
-It is best if you use a thick pot for the rice.
-Do NOT mix the rice after it boils, just let him be. I do not know why we must follow this rule, we never questioned our elders.
- You must add salt. How much? I asked the same to my mom as a little girl and she said "Guess! whatever looks good is great!"
To make two cups of dry rice.
In a medium pan, saute two minced garlic cloves in some olive oil. Just for about a minute. Noticed that I didn't say heat the pan first, you don't want to burn the garlic. Add the two cups of dry rice and saute for about 3 to 4 minutes, it will be done when it looks translucent or a little toasty (depending on the rice) then add 4 cups of water and salt. Mix well and leave on medium high heat until it boils.
Watch it closely after it boils and turn down the temperature to very low heat when the water has reduced just enough to see all the rice. Cover it and let it sit until done.
No, I don't know how long that is, usually I just go and do the rest of the meal while that is happening. It is hard to burn it when the temperature is so low.
Check on it after 10 minutes maybe, it should look dry and smell yummy. You can taste to see if it still needs some more time.
I love adding green or red bell peppers, just a couple of strips or onions or all of them! just a little, like a Tablespoon.
Also you can add a pinch of Turmeric to make it look yellow, it won't really change the flavor but to us yellow rice is "fancy"
The last note is, our rice is supposed to be the opposite to "sticky rice" so it will be fluffy and each grain independent from the other, but they are all one happy family, just like us!
:-)
We make rice in pots not on "rice cookers' so I don't really know if you can do the same in a rice cooker or not.
Here we go!
-The way we measure the rice is 2 cups of water for every 1 cup of rice.
-It is best if you use a thick pot for the rice.
-Do NOT mix the rice after it boils, just let him be. I do not know why we must follow this rule, we never questioned our elders.
- You must add salt. How much? I asked the same to my mom as a little girl and she said "Guess! whatever looks good is great!"
To make two cups of dry rice.
In a medium pan, saute two minced garlic cloves in some olive oil. Just for about a minute. Noticed that I didn't say heat the pan first, you don't want to burn the garlic. Add the two cups of dry rice and saute for about 3 to 4 minutes, it will be done when it looks translucent or a little toasty (depending on the rice) then add 4 cups of water and salt. Mix well and leave on medium high heat until it boils.
Watch it closely after it boils and turn down the temperature to very low heat when the water has reduced just enough to see all the rice. Cover it and let it sit until done.
No, I don't know how long that is, usually I just go and do the rest of the meal while that is happening. It is hard to burn it when the temperature is so low.
Check on it after 10 minutes maybe, it should look dry and smell yummy. You can taste to see if it still needs some more time.
I love adding green or red bell peppers, just a couple of strips or onions or all of them! just a little, like a Tablespoon.
Also you can add a pinch of Turmeric to make it look yellow, it won't really change the flavor but to us yellow rice is "fancy"
The last note is, our rice is supposed to be the opposite to "sticky rice" so it will be fluffy and each grain independent from the other, but they are all one happy family, just like us!
:-)
No comments:
Post a Comment