I admit I was raised as a minute rice kid. What does that mean? Anytime we had rice it was from a box that said it would cook in five minutes or less. It was 12 years ago that I started the mostly Gluten-free journey for my threshold sensitivity to flour. It was the closest diet change I could make that would help. Yes, it helped that I lived abroad in Uruguay for a year and a half and had some amazing rice and that I knew a lot of Mexico natives after being raised in California, and then working for a Japanese restaurant to add a lot of rice to my diet instead of pasta.
I learned rice is very versatile and can be cooked a variety of ways. Did you know that most French don’t even measure out water to rice but fill up a large pot and boil however much they desire in it for 25 minutes and drain it and serve? Then you have the Italian Risotto that can take forever to cook but boy is the texture amazing and creamy after adding hot broth constantly during cooking. Yes, I owned a really nice rice cooker (a wedding gift from my restaurant buddies that came with a huge bag of rice as well) and had many epic fails to find the perfect rice.
Now my kids love rice but are pretty picky as far as flavor, salinity and texture. This simple recipe finally came after many conversations with different people and ethnicities and lots of batches of rice and combinations for my kids to love and enjoy. Remember rice absorbs flavor exceptionally well so feel free to add “extras” once you get used to what your family likes, or remove ingredients like garlic if your family isn’t a fan. I mean my italian great aunt couldn’t stand the taste of garlic…so use your culinary judgment. On my rice journey I ended up going through the bag of rice that was our wedding gift and buying a huge bag of Jasmine Rice from Costco. The quality and price of the rice is fantastic. Remember this is not a brown rice recipe. Cook times vary based on brown vs. white rice, long grain vs short grain, and par-boiled.
1 Cup Jasmine Rice
2 Cups of Water
1 Tbsp of Canola Oil
3 Chicken Bouillon Cubes
1 minced or crushed clove of Garlic
Put pot of medium heat with the 1 tbsp of canola oil. Add the 3 chicken bouillon cubes and smash in the oil. Reduce heat to low and add the garlic and the Jasmine rice. Turn heat to medium and stir until the rice is coated and looks slightly clear. Add the 2 cups of water to the mixture. Cover and turn heat to high. Once water appears to boil (about 3 minutes) reduce heat to low and set timer on 20 minutes. Remove from heat and let stand covered for 10 minutes. Serve as a side dish or main dish.
Now variations of this recipe include adding onion during the sauté stage and or substituting tomato sauce for a portion of the liquid to give the rice the red Mexican rice look. This rice, once it’s been cooled, may also be made into fried rice by sautéing in a pan with some canola oil, soy sauce and vegetables. Want to make it for stir fry you can even add a little ginger to the rice, or for tacos we have been known to add taco seasoning with the bouillon cubes. Have fun and remember that in 30 minutes even without a rice cooker you can have delicious rice. Your kids will love you and you will be the super rockin’ mom chef you hope to be.