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I usually cook my rice in the oven but many of you like stovetop rice as well. Have no fear, here’s your recipe.
Stovetop Rice
Course: Featured, How To, Olive Oil, Rice, SaltServings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
1 cup long-grain white rice (par-boiled Uncle Ben’s style)
1/2 tsp. salt
2 cups hot chicken or vegetable stock
1 Tbsp. unsalted butter or olive oil
Directions
- Place your rice in a fine metal sieve, rinse with cold water.
- Add butter (or oil into a pot) over medium heat. Once melted add your rice and stir for a couple of minutes to toast.
- Add your hot stock and bring to a boil while stirring.
- Reduce heat to a simmer, cover and cook for 18 minutes.
- Take off the heat, take lid off. If you see steam holes and there’s no visible liquid, you’re done. Place lid back on and allow to steam for another 5 minutes.
- Uncover, fluff with a fork and serve.
Pro Tip:
- To make flavoured rice, add 1/4 cup of diced herbs, vegetables like red peppers, mushrooms to Step 2 and cook an additional 2 minutes with the rice.
3 Responses
Hi there,
If I was to add herbs and vegetables to this rice (at step 2) would I be required to add more water as well? For example if I added 1 Cup of corn to 1 Cup rice?
Your advice would be appreciated
Many Thanks
Cathy
Cathy,
No additional water required as herbs and vegetables will give off liquid. Maybe add another minute or so in simmering.
Hi Peter
I just love all your recipes ! I love to cook too.
My husband is Greek and I learned most of my recipes from my late mother in law. I have tried several of your recipes with great results. Thank you so much for sharing them.
Stay safe during this pandemic.
Natasha Palinkas-Michalitsas