A stovetop rice recipe that is simple yet versatile. You can eat it by itself, but it is at its best when combined with other ingredients.
Simple Stovetop Rice to Eat With Everything
1 cup long grain rice like basmati or Carolina Gold
2 cups filtered water
1 tbsp. extra virgin olive oil or butter
1 tsp. fine sea salt
Place your rice in a medium mixing bowl and cover with cold water. Swish the rice and water a few times with your hand and then drain. Repeat this a few times until the water runs mostly clear.
Optional: Cover the rice with cold water and soak for at least thirty minutes. The rice will make crackling sounds as it begins to absorb the water.
Drain the rice well and place it, along with the two cups of water (1 1/3 cup if using soaked rice), salt, and olive oil or butter in a two and a half quart saucepan. Place pan over medium-high heat and bring to a boil. Once it boils, cover, lower the heat to its lowest setting and cook for twenty minutes or according to package directions.
Leaving the pot covered, remove from heat and let the rice steam for ten minutes. Then remove the cover and gently fluff the rice with a fork or a rice paddle.
Enjoy! This rice will keep in the fridge for three to five days.
- To rinse or not to rinse? I usually rinse the rice as it helps prevent clumping, but sometimes I don’t bother.
- Soaking the rice after rinsing also helps prevent clumping. I do this only when I’m not too hungry. If you choose to do so, use 1 1/3 cups of water instead of 2 cups.
- Lightly toast your rice in olive oil or butter before adding the water for a slightly nutty flavor.
- When the rice is finished cooking, leave the cover on and let it steam for 10 minutes. Then remove the lid immediately and gently fluff with a fork or rice paddle. Leaving the lid on for too long will make the rice mushy.
Growing up as a child of Barbadian parents meant that rice came in one of two ways: Rice and peas or plough, a one-pot dish of rice, chicken, and mixed vegetables.
So imagine my excitement when I began to see all of the different ways other cultures prepare their rice dishes.
It showed me how versatile it is, and I began to experiment with different ways to cook it.
The problem was I would often cook a lot of one thing, and no matter how good the dish is, by the third or fourth serving, it just isn’t the same.
So instead, I make this rice, take what I need, and add what I want.
I’ve added this rice to soups, enchiladas, and burritos and topped or mixed it with many different types of meat, vegetables, and spices.
In short, rice goes with everything, so eat it with everything.