I find that with my family, we want to continue to broaden our dish repertoire. I would like to say it’s because of super cool “Cheffy” (yes that’s a new word I just invented) reason. However, it is more to keep from getting into a culinary rut of eating the same dish on any day of the week.
The question I continue to get asked as a Chef is, how do you make delicious rice? It’s not on the main dish that compliments the rice, it is the rice. That is a great question. The answer involves a little big of a story.
I had a co-worker who’s husband had a diverse mix of cultures 1/2 Latino and 1/2 Korean. She called her little family a Ah-Kor-Exican (Phonetics). Early on in her marriage, her husband taught her how to make perfect rice cooker rice. She shared the ratio’s with me and since then, my rice has continued to turn out perfectly.
Her ratio was for every 1 cup of rice, you have 1 1/2 cup of liquid. This is a difference than what your Mother taught you, I know! However, in a rice cooker/pressure cooker it steams the rice and that rice kernel steams perfectly with this new ratio of rice.
What does perfectly mean? Well, the term is flower. When a rice kernel pops open – and lets in too much water it tends to get a little mushy. I love a perfect al dente texture – just like pasta. These two starches need a little tooth to them, and in my humble opinion it allows them to stand up to a perfectly paired item.
The second half of this rice recipe is a story of the partnership with my wife. Cindy’s family has run a ‘Healthy’ food store in the Ogden, Utah area for over 40 years. The thought of having anything other than brown rice is a sin against God, Nature and the Church. Let’s just say that this has taken our 20 years of marriage to strike the right balance.
I love white rice. A perfect cilantro lime rice is one of the best things on the planet. It is made with white rice.
How do you blend both of these ideas? Why not blend the two? 50% White and 50% Brown. The secret is preparing your brown rice. Take your brown rice and place it in a bowl and add just enough water to cover. Allow the brown rice to soak for 1 hour. Then combine your washed white rice and then cook using your favorite method.
Both types of rice will be finished, plump, tender and perfect at the same time. Give this a try the next time your dishes call for rice!
- 1 1/2 Cups brown rice
- 1 1/2 Cups white rice
- Rinse the 1 1/2 cup of brown rice and allow it to soak in cold fresh water, just enough to cover for 1 hour.
- Rinse the White rice with water by filling a bowl and stirring the rice by hand. Drain and repeat until the water is clear.
- Add both rices into a saucepan. Using the palm of your hand, flatten the rice into an even layer. Add the water on top of the rice until it touches the top knuckle of your middle finger. About 2 1/2 inches.
- Cover this pan and bring to a boil and allow to cook at this boiling point for 10 minutes.
- Reduce the heat to a medium and allow to simmer for 30 minutes. Turn the heat off and allow the rice to stand for an additional 20 minutes covered. This will allow the rice to absorb all the water and be perfect and plump.
- Stir gently and serve.
- If you have a pressure cooker/rice cooker - You can perform steps 1 & 2 and then add to your rice cooker, add 4 cups of water and cook on the setting for white rice.
- Then, use a fork and fluff the rice to your desired consistency.