Perfect Rice

My husband loves rice, I make it for him almost every night. He was not impressed with my rice when we first got married, his rice always came out so much better and I could not compete with my mother-in-law’s rice. He tried to show me how to make it but it never came out right. I finally learned to make “his” rice when I was in Portugal one year. It really could not be easier…

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All you need is a bit of oil, I use canola oil, chopped onion, water, and long grain rice. 

Put enough oil to just barely cover the bottom of the pot. Chop some onion and add to the oil. I use 1/4 of an onion for a small pot of rice, half for a medium pot and a whole onion if I am making enough rice for a large group. There are no accurate measurements for this recipe and the bigger the pot, the more rice you use…the more you will make…simple.
 

Keep an eye on the onions as they brown, you want them to be a nice golden colour.

 

Once the onions are a golden colour add water to the pot to the level of where you want your cooked rice to reach…this is approximate.
Cover the pot and put on high heat until the water starts to boil.

When the water begins to boil pour rice straight into the center of the pot until the rice just peeks out of the pot. Stir, add salt to taste and cover. Turn the heat down to a minimum until all the water is absorbed and the rice is cooked.

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Presto…done!
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Enjoy,
 
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