Photo by: Monica
White Rice
Food Ingredients:
1 cup Rice (Jasmine or Basmati type) pre-washed in water 1 1/2 cups water or stock 1/2 tablespoon oil (Canola, corn) 1/4 teaspoon each Salt and Pepper or to taste 1 2 slices of red or green pepper 1 2 slices of onion 1/2 teaspoon garlic, cut fine or you can use garlic paste as well
Recipe preparation:
1 First measure your rice, and pour into a sieve, then wash under cold water, put aside. 2 Measure the amount of liquid you will be using and put aside. 3 Cut the onion into long slices as well as the red/green pepper and have the garlic ready. 4 Place a pot on the stove on medium high heat, and pour the oil, warm it up a bit, and then throw the peppers, onion and garlic in. Mix it up and cook for about 1-2 minutes. 5 Pour the washed rice into the pot and cook the rice moving it around the pot. 6 At this time I season the rice with salt and pepper. 7 Then pour the water. Move the rice a bit and then, taste the water to make sure its season well, at this point you can add more salt and pepper if you want. 8 Stir it up one more time and let it come to a full boil and bubble, about 3-5 minutes. As soon as it reaches a full boil, immediately turn the heat down to the point where it is just at a low simmer, the lowest setting on your stove. 9 Cover as soon as you get it to the right heat for a simmer. Set your timer for 20 minutes and walk away. DO NOT OPEN it even to peek until the 20 minutes are up. This is of paramount importance if you want to end up with a successful pot of rice. I am not kidding. Not even a slight tilt of the lid! Leave it alone! 10 Once the time is up, remove the lid and your rice should not have any moisture left. Fluff the rice with a fork, but don’t crush it, just fold it over a few times. 11 Place the lid back on the pot, turn the heat off, and let the rice just sit there for 10 minutes. If you are using an electric stove, switch the pot to a different burner. 12 Once the 10 minutes are up, you are ready to serve with your favorite food.
Recipe source: Foodista recipe
