Rice Rice Baby…ba bump, ba bump, ba da bum bump

Remember that time I started a blog, while on a diet…then gave up on my diet because of my blog… then gave of on my blog because I was super tired from eating junk???!!.

yeah…well…i do.

SWEET KRYPTONITE strikes again!

I may be terrible at blogging, but I’m good at cooking, so here goes another recipe…a healthier one 😉 It’s my take on Persian Style Rice, not using any fancy, over priced rice, but run of the mill, cheap-o rice, made quite amazing by a few techniques that’ll up your rice game.

Here’s what I did…

get your rice...I used standard medium grain rice (the cheapest one in the store ;)

get your rice…I used standard medium grain rice (the cheapest one in the store 😉

cover with cold water and let it soak.

cover with cold water and let it soak.

this rice has sat for 1 hour...look at those starches!

this rice has sat for 1 hour…look at those starches!

rinse the rest if the starch away

rinse the rest if the starch away

meanwhile, boil enough water, veggie stock or chicken stock needed to cover the rice...i used about 4 cups. Once boiling add the rice.

meanwhile, boil enough water, veggie stock or chicken stock needed to cover the rice…i used about 4 cups. Once boiling add the rice.

boil for 2 minutes. This will cook the outside of each rice kernel so they won't stick together.

boil for 2 minutes. This will cook the outside of each rice kernel so they won’t stick together.

drain the rice again. Do not rinse!

drain the rice again. Do not rinse!

put the pot back on the stove and add some oil, then plop the rice back in.

put the pot back on the stove and add some oil, then plop the rice back in.

mound it up like so

mound it up like so

grab a stick and poke a bunch of holes in the little rice mountain.

grab a stick and poke a bunch of holes in the little rice mountain.

this will allow steam to get through

this will allow steam to get through

without catching your towel on fire...place a towel over the top and cover with a lid...beware of fire! ok...just turn it off for this step.

without catching your towel on fire…place a towel over the top and cover with a lid…beware of fire! ok…just turn it off for this step.

pull the edged of the towel up over the top so they don't catch on fire...turn your heat back on low to cook the rice mountain slowly for another hour.

pull the edged of the towel up over the top so they don’t catch on fire…turn your heat back on low to cook the rice mountain slowly for another hour.

behold...the best textured and most beautiful rice as well as incredibly flavorful!

behold…the best textured and most beautiful rice as well as incredibly flavorful!

each grain fully cooked and not sticking to another.

each grain fully cooked and not sticking to another.

What you’ll need…

Rice (4 servings)

2 Cups Rice

Cold water for soaking

4 Cups Chicken Broth, boiling

salt/pepper

parsley/seasoning of choice (for boiling water)

olive oil

pot with lid / strainer

1) soak rice in water for 1 hr and rinse thouroughly

2) boil for 2 minutes in chicken stock or stock of your choice

3) drain excess liquid then return to oiled hot pot

4) cover with towel and lid, securing towel so it is nowhere near the flame to avoid fire

5) cook for 45 minutes to 1 hour on low, without lifting the lid at all

enjoy!

(note that the rice at the bottom of the pan will be extra crunchy and can be considered the most desirable portion. You did not make a mistake if you have crunchy rice on the bottom! If you don’t like the crunchy bits, just avoid that bottom row of rice while serving)

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