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I always get compliments on my rice. Maybe just because it isn’t one of the flavored boxed rices that you see all the time. I was taught how to cook this by a very special lady, who never really measured things out. So I had to do the best I could to reproduce this by taste. The way I make rice isn’t as much a recipe as it is a method.
The rice: water ratio is very important and easy to adjust if you just remember
1 cup of rice: 2- 1/2 cups water.
To begin cooking add rice to the pot with enough oil to coat evenly. Cook (over medium heat) the rice in the oil for a minute or two before adding water. As soon as you add the water, add seasonings. I use garlic salt and 2-3 bouillon cubes per cup of rice to season. I was taught to taste the water at this point. If it taste like it is seasoned well, then it is. I put a wooden spoon in the pot before putting the lid on so that it stays opened slightly. After you put the lid on DO NOT stir. Trust me, leave it alone. It does even better if you wait a few minutes after taking it off the heat to stir. For 1 cup of rice you cook for about 15- 20 minutes, 2 cups 25- 30 minutes.
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