White rice

White rice

I don't know about you, but to me white rice qualifies as comfort food. There is nothing like the smell of rice cooking on the stove to warm my heart and get my belly going. Rice is a pantry essential in our home and as much as I love other grains, there isn't a better food pairing.

It has that magic power of turning the most simple things into a meal. I mean, imagine a fried egg on top of a bowl of steaming freshly made rice, drizzle the egg with hot sauce, snuggle some avocado in there too, and I'm telling you, you got yourself one of the best quick dinners ever. 

Also, as a Latin American, white rice is very important to me. In Costa Rica pretty much every meal of the day (even breakfast) is paired with rice and rice is one of the first things I learned to cook on my own. Now, I don't cook rice the way my mother and grandmother taught me anymore, it is too complicated and the flavour takes over and fights with the rest of the food on your plate. I like this way of cooking it because is foolproof, super quick and makes for the best side dish to anything. 

Here is what you need to make 2 good servings:

  • 200g / 1 cup white rice (I'm using basmati, but you can use any long grain white rice)
  • 250ml / 1 cup water
  • 1 tbsp olive oil
  • 1 tsp sea salt

Add all the ingredients in a medium size pan and mix them together using a fork. Cover the pan with a lead and place it over medium-low heat.

Cook the rice for 5 minutes, stir it gently with a fork, cover again and lower the temperature to a minimum. Cook for further 3 minutes or until the rice is soft but still has a bite to it

Note: If the water evaporated too quickly and the rice is still a little raw, add a couple more tablespoons of water and cook for a couple more minutes.