How to: Make the perfect Olive Oil Rice

fluffy rice olive oilRice pilaf is great.  A simple rice pilaf when it is flavored with olive oil, bay leaf and slightly salty with that oh-just-right texture of a perfectly cooked rice is wonderful.

Rice is naturally gluten-free, and is, thus, a natural friend of us Bubble Children.  How come, uncooked ricethen, so many of us are surprised when we have a simple rice that tastes surprisingly delicious?  It’s really easy, and can be a staple for many many dishes… and you don’t need packaged mixes.

To make a perfect rice that is dairy, gluten, soy, etc.-free and matches basically any plate, protein, or ethnicity of flavors, follow this!

1.  Measure out one part rice and one a half times water.  (Example: if you measure out 2 cups rice, measure out 3 cups water).  Thai, basmati, and other “Eastern” rices work best for this method.  (No risotto rice here!)

2. Bring your water to a boil.  Add about 1/8 tsp. sea salt for every 1/2 cup rice (you’ll add more rice and olive oil in potlater, don’t worry).  Add rice and a bay leaf.  Stir once.  Bring to a boil, cover with a fitted lid, reduce heat to low.  Let simmer for anywhere from 20-35 minutes, depending on your rice, until the water is just absorbed.

3. Remove heat, fluff once with a fork, and cover again.  Let sit 5 minutes.  Add 1/2 tbs. nice extra virgin olive oil for every 1/2 cup rice and another 1/8-1/4 tsp. sea salt, to start.  Stir, taste, and add more salt and olive oil if your palette is calling for more!

rice and fish<–if you serve it with some fish cooked in olive oil and dill and sea salt, you might make some new friends.

As much as my native California Bay-Area-self has an appreciation for the “San Francisco treat” (Rice-a-Roni and other various pilaf variations), this rice is so perfectly past al dente and infused with just the right amount of flavor from the bay leaf and olive oil and sea salt that I will have to pass on the butter, box, or any other added flavorings.

So nice. Good rice.


1 Comment

Filed under buy me, dairy bubble, gluten bubble, nut bubble, recipes, vegan

One response to “How to: Make the perfect Olive Oil Rice

  1. Pingback: What to do with your leftover Olive Oil Rice? | bubblechild

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