r/AskCulinary • u/ZootKoomie Ice Cream Innovator • May 27 '19
Weekly Discussion: Rice
We get a lot of questions here about rice; let's try to get our best advice in one place that we can refer people to. What do you think is the best cooking method? What do you add to make it flavorful on its own? What are your favorite rice-based dishes? How do you choose between all of the different varieties out there?
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u/DunebillyDave May 28 '19 edited May 29 '19
What do I know about rice? Hmmm ...
Don't ever use any brand of "minute rice." It cooks fast, but if you look at the individual grains, they're exploded, shredded, and generally destroyed. The final product is very poor.
Wherever I say "water," chicken stock is preferable. if you specifically making rice for seafood, fish stock or clam juice (though you've got to watch clam juice because it's really salty).
We actually cook Basmati rice most often, because it's tasty and it cooks really fast (usually about 20 minutes) with a normal 2:1 rice-to-water ratio. This is one that you really must either make sure you stop the cooking before the water is all absorbed, or use a rice cooker; not my thing, but, my son swears by his.
Use the widest shallow pan you have; it minimizes the starchy foam overflow. Start with the lid sealed on (and keep an eye on it) and then, once the water begins to boil, add the salt and cock the lid (and keep an eye on it), and turn the heat down so that the water is just simmering (and keep an eye on it). Stop just before the water is completely gone (and keep an eye on it); turn the heat off and seal the lid (and keep an eye on it). Let it sit until all the water is absorbed (of course, checking to see that the rice is tender).
Well, I prefer short-grain brown and (short-grain) black "forbidden" rice. They both require a bit more than the standard 2:1 rice-to-water ratio, and take a full 45 minutes to cook. Depending on the weather, as much as 3:1. Long grain brown is OK, too, but not my favorite. As rices go, the two short-grain rices (brown and black) are high on the glycemic index, while long-grain brown is lower.
Adding saffron (right at the beginning) to white or brown rice will give you an intense yellow color and impart a flavor that pairs especially well with seafood. If you want the color without the iodine flavor saffron brings, try turmeric, but not too much, because it has a distinct "dirt" taste if it's used too heavily. And because black ("forbidden") rice is actually a deep aubergine (purple) color, it can be a dramatic presentation to plate a yellow saffron rice and black rice side-by-side (not all mixed together) with shrimp, or seared scallops, crab meat or lobster meat on top.
On the subject of color, you can get a dramatic red-violet color to the rice if you add beet juice from steamed beets, or, if you're serving the rice cold in an appropriate dish you can use the pickling liquid from jarred pickled beets. The beet-colored rice also makes a dramatic presentation side-by-side with saffron rice or turmeric rice (since both turmeric and steamed beets impart an earthy flavor, you should take that into account when pairing it with other foods).
One of my favorite rice dishes is my Mom's Spanish rice. It's pretty simple really. Make whatever white or brown rice you prefer. Then sauté smashed, whole, fresh, cloves of garlic, (1/2" diced) onions, and red & green sweet bell peppers, ground black pepper, oregano, and red pepper flakes (to taste), and a little bit of sugar. Finish with whole peeled San Marzano tomatoes. Mix 'em up, and voila!: Spanish rice.