Recipe information
Yield
for 3 cups
Ingredients
Preparation
Step 1
Measure 1 cup plain white rice into a heavy-bottomed saucepan; stir in 2 cups cold water, 1 teaspoon salt, and 1 to 2 tablespoons butter or good olive oil. Bring to the boil over high heat and stir well; reduce heat to slow simmer, cover pan tightly, and cook undisturbed for 12 minutes—8 minutes for fat Italian Arborio. The rice is done when the liquid is completely absorbed and steam holes are visible on the surface. The rice will be almost tender, with the slightest crunch in the center. Let sit 5 minutes off the heat, covered, to finish cooking. Then fluff with a wooden fork, and correct seasoning.
Variations
Step 2
BRAISED RICE—RISOTTO (FRENCH STYLE). Sauté 1/4 cup of finely minced onion in 2 tablespoons of butter to soften. Stir in 1 cup of rice and cook, stirring with a wooden fork, for 2 to 3 minutes, until grains look milky. Stir in 2 tablespoons dry white French vermouth and 2 cups chicken stock, add 1 imported bay leaf, and bring to simmer. Season lightly. Stir once, lower heat, cover, and cook as for basic boiled rice.
Step 3
BRAISED WILD RICE. For 1 1/2 cups rice, making 4 cups cooked, serving 6 to 8. To clean and tenderize the rice, thoroughly wash and drain it, then boil for 10 to 15 minutes in 4 cups of water, until softened but still a little hard at the center. Drain, and wash again in cold water. Then proceed as for the preceding braised rice, but substitute 1/4 cup mirepoix (page 33) or mushroom duxelles (page 32) for the onions. When tender, sauté in its pan, stirring with a wooden fork, to evaporate moisture and crisp the rice lightly, adding, if you wish, another tablespoon or so of butter.
