Stovetop Rice

I usually cook my rice in the oven but many of you like stovetop rice as well. Have no fear, here’s your recipe.

Stovetop Rice

(serves 4)

1 cup long-grain white rice (par-boiled Uncle Ben’s style)

1/2 tsp. salt

2 cups hot chicken or vegetable stock

1 Tbsp. unsalted butter or olive oil

1. Place your rice in a fine metal sieve, rinse with cold water.
2. Add butter (or oil into a pot) over medium heat. Once melted add your rice and stir for a couple of minutes to toast.
3. Add your hot stock and bring to a boil while stirring.
4. Reduce heat to a simmer, cover and cook for 20 minutes.
5. Take off the heat, take lid off. If you see steam holes and there’s no visible liquid, you’re done. Place lid back on and allow to steam for another 5 minutes.
6. Uncover, fluff with a fork and serve.

Pro Tip: to make flavoured rice, add 1/4 cup of diced herbs, vegetables like red peppers, mushrooms to Step 2 and cook an additional 2 minutes with the rice.

© 2020, Peter Minaki. All rights reserved.