makin’ perfect steamed rice

NOLAchef-how-to-make-southern-riceI know it seems crazy, but it’s really not!

Rice is one of those foods that is simple yet we seem to screw up over and over again.

I’ve been gettin’ in lots of practice these past few months.  Rice = poor girl food.

But hey, it’s all a blessing!  Rice is such a big part of Cajun cuisine and it’s quick to make when time is pressed.

Lately I’ve been cooking good rice.  Rice done right.  Fluffy but a lil al dente, separate pieces, no mush rice.

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Here in Argentina I’ve mostly seen locals cook rice like pasta- big pot of boiling water, rice thrown in til cooked and then poured through a colander.  What is that?!  Una locura 100%.

Now, everyone has their own way with rice.  White, brown, double water to rice ratio, equal parts, toasting, no lid, lid, it’s all been done.  And by all means, continue doing what you doin’ if it’s working.  But if it’s not, give this a go.

Very little skill is required for my way of cooking (white) rice, however a decent pot + tight fitting lid does wonders.  Temperature control and timing also lend a big hand so make sure to keep an eye on your fire and timer.

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This is Donald Link’s recipe for Perfectly Steamed White Rice that I recently received from J, a beyond generous NOLA client.

  • 1 cup long grained white rice
  • 1.5 cups water
  • 2 bay leaves
  • 1 pinch of salt

Combine all ingredients in small pot and bring to a boil over medium-high heat.

Once it’s boiling reduce the heat to super low and place lid on.

Cook for 15 minutes and turn off heat.  NOW-  his recipe calls for 15-20 minutes however I find this to be too long of a cooking time.  Mine is normally 8-12 minutes depending on the quantity of rice.

Allow to rest with lid on for another 5 minutes.

Remove lid and using a fork ‘fluff’ the rice.  I normally start around the border of the pot and then work my way towards the center.  Remove the bay leaves and discard.

Serve immediately or allow to cool completely before tossing her in the fridge.

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