Say what you want but I judge a place on how good their rice is. If they can’t get that right, who know what other kitchen snafus they’ll have. It applies to so many cuisines and is a staple in many homes, including mine!
This was probably one of the first things I learned how to cook while watching my mom in the kitchen. I remember because she’d slap my wrist if I even dared lift the cover to see if it was done. I remember calling her years later confirming the 2-1 ratio – something I can do quickly while the rest of the meal is cooking without monitoring it.
Just remember to get a good boil going because no one likes hard or watery rice.
Here is a variation on traditional white rice, this time with guandu beans!
Rice with Guandules
- 4 1/4 cups water
- 2 cups long grain white rice
- 2 tsp salt
- 1 tsp sunflower oil
- A 15 oz. can of Guandules beans (Don’t recommend buying it from here, only to show you what they are)
- Over medium high heat, put oil in a pot. Add rice and stir well, toasting it in the oil for about 2-3 minutes.
- Add water and beans and bring rice to a rolling boil for 2 minutes.
- Reduce to simmer or the lowest setting possible and cover for 20 min. Careful not to lift the cover unless timer goes off.
- Remove from heat and let sit for 5 minutes without lifting cover.
- Fluff with fork and serve immediately.