In case you were wondering, I’m still plugging away at my recipes. I won’t finish all of them but I’ve made a valiant attempt!
One of the recipes that I have ignored is for rice. The Asian in me said “No way I’m gonna let a Brit teach me how to make rice!” But I had to admit that the only rice I truly can make right is sticky short-grain Japanese in a rice cooker and for fluffy long-grain rice I have resorted to Trader Joe’s frozen microwaveable rice. So, the Brit in me decided to give I gave Jamie’s recipe for Light and Fluffy Rice a ‘go’.
One of the recipes that I have ignored is for rice. The Asian in me said “No way I’m gonna let a Brit teach me how to make rice!” But I had to admit that the only rice I truly can make right is sticky short-grain Japanese in a rice cooker and for fluffy long-grain rice I have resorted to Trader Joe’s frozen microwaveable rice. So, the Brit in me decided to give I gave Jamie’s recipe for Light and Fluffy Rice a ‘go’.
Now I have to share the recipe (more of a technique than a recipe) with you because it turned out so…light and fluffy! Seriously, I’m totally converted to this method.
Jamie Oliver's Light and Fluffy Rice
Serves 4-6
Sea salt
1-1/2 cups basmati rice
Put a large pan of salted water on high heat and bring to a boil. Rinse the rice in a colander under running water for about 1 minute, or until the water runs clear (this will stop the grains sticking together later) Add your rice to the boiling water and wait for the grains to start dancing around. From that point, boil for 5 minutes. Drain the rice in a colander. Pour 1 inch of water into the pan, put it back on the heat, and bring it to the boil again, then turn down to a simmer. Cover the rice in the colander with aluminum foil or a lid. Place the colander from the heat and, if you’re ready, serve immediately. If not, leave the aluminum foil or lid on and put aside until ready to serve – it should stay warm for about 20 minutes.
Jamie Oliver's Light and Fluffy Rice
Serves 4-6
Sea salt
1-1/2 cups basmati rice
Put a large pan of salted water on high heat and bring to a boil. Rinse the rice in a colander under running water for about 1 minute, or until the water runs clear (this will stop the grains sticking together later) Add your rice to the boiling water and wait for the grains to start dancing around. From that point, boil for 5 minutes. Drain the rice in a colander. Pour 1 inch of water into the pan, put it back on the heat, and bring it to the boil again, then turn down to a simmer. Cover the rice in the colander with aluminum foil or a lid. Place the colander from the heat and, if you’re ready, serve immediately. If not, leave the aluminum foil or lid on and put aside until ready to serve – it should stay warm for about 20 minutes.
3 comments:
I know why we don't use anything but the rice cooker, this sounds like a lot of extra work, we like plug in rice cooker, press start and walk away. Worth it though on days when you need some fluffy rice!
On a side note, tonight is the remainder of my fish recipes left in my cookbook. Blech! I like fish...but they are all the blech sounding ones!! After that, I will only have 4 recipes left!!!!!
I've heard of "fluffy rice" but I always thought it was an urban legend, like bigfoot or the "perfect" pair of jeans. When I veer from using a rice cooker, I usually end up with something that resembles pasty porridge. To my surprise, it is not a myth- it actually exists! It was so light and fluffy it almost floated off my plate! I loved this rice and plan on making it often! Thanks for the recipe :)
Mmmm looks good I have used ricecookers. More work jessica no I don't think so.
Bobby
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