Rice made in clay is amazing. The taste and texture are unsurpassed with any other cooking material. You may not think that there could be much difference between rice made with different cooking materials, but something about that clay lends an extra special flavor and texture that I could have never imagined.
There are hundreds, if not thousands of rice varieties, each with a white and a brown version. For this reason, it’s hard to give an exact liquid-to-rice ratio when cooking rice. Each variety will require a slightly different amount of water.
I lived in China for awhile, and their general rule of thumb is to cover the rice with liquid and then put your pinkie in the water until you touch the rice. If the liquid comes up to your first knuckle, you’re good. That will give you a rough estimate, but you will probably need to experiment a little bit with your favorite rice until you find the sweet spot.
Since different people like their rice differently (I knew someone who loved it crispy on the bottom, and some people like it sticky, while others like it separate), that will also factor into your desired amount of liquid.
Chop up some veggies (mushrooms, celery, onions) and throw them in with the cooking water; replace the water with broth, and add your favorite seasoning mix. Stir in pieces of sausage or steam fish on top of the rice in the last 10 minutes or so of cooking. The possibilities are endless! I also like to add butter and coconut oil to my rice, as well as some powdered turmeric. This along with the broth and veggies boosts the nutritional profile considerably and makes the dish very satisfying, whether it’s a side or a stand-alone meal.
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