Basic White Rice
IntroductionI do a batch of this and store it in the fridge to mix with herbs, spices and sometimes nuts as a side to my protein and veggies. I do a batch of this and store it in the fridge to mix with herbs, spices and sometimes nuts as a side to my protein and veggies.
1 cup dry rice (I prefer large to medium-grain but any will do)
1 tbsp olive oil
salt to taste
cumin to taste (optional)
water for boiling and soaking
This rice is really tasty at room temperature but if I want it hot I first fry, pan grill, heat up or sautÚ whatever is going to go in it (mushrooms, olives, capers, walnuts, veggies, onions and garlic, spices like cumin and paprika, chicken, pork or tofu) and then add the rice to the pan for a minute just to absorb some heat.
2. Put 1-1,5 l water in a sauce pan and a bring to a boil.
3. Drain the rice and put in the boiling water. When the water comes to a boil again, boil for 5-10 minutes depending on the rice you're using.
4. Drain the rice and place in a dish, box or saucepan with a lid. Add the olive oil, salt and cumin or other dry spices, mix and cover.
5. Leave to sit for at least 10 minutes. You can then use or put on the fridge.
Serving Size:áMakes 3 portions of 1 cup each. The yield may vary from 3 to 4 cups depending on the type of rice.