Rice is naturally gluten-free, and is, thus, a natural friend of us Bubble Children. How come, then, 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 later, 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!
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.