This rice has a nice flavor, and the grains are separate, which makes for a light tasting side dish. I really like carrying over the flavors of the rest of the meal to the rice. It helps to tie the whole dish together. If the rice has no flavor, then you've got to have a sauce to provide the flavor.
Rice sticks together after it's cooked because of the starch that's on the outside of each grain. You can remove this by washing it to or 3 times (until the water runs clear), or, you can cook the rice as I have in this recipe. This method is called the "Pilaf Method". By coating the rice with the oil, they can't release that extra starch and become sticky. I've actually tried washing, then cooking them in the oil, and there's been no difference in how separate the grains of rice are.
The other key I've realized is to use a thick bottom pot. After the liquid is in the pot, and it comes to a boil, I can turn the heat down as low as I can get it, and I don't burn the pot. If it boils too hard, the steam will get lost into the air, instead of getting absorbed by the rice. Having a thick bottomed pot, also has the added benefit of keeping the rice warm for a longer time. That's just in case the rice gets done, and the rest of the meal is a little behind schedule.
- 1 Tablespoon Vegetable Oil
- 1 Large Onion, minced
- 1 Large Fresno Pepper, or Jalapeno, minced
- 1 Tablespoon Butt Kickin' Hot, Jamaican Curry Blend
- 2 Tablespoons Vegetable Oil
- 1 Cup Basmati Rice
- 2 Cups Chicken Broth
1. Heat the oil in a pot over medium heat, add the minced onion and pepper, and cook until they are beginning to get soft, and almost translucent.
2. Add the Hot, Jamaican Curry blend and stir in until everything's well coated with the spice.
3. Add another 2 tablespoons of oil along with the rice. Turn the heat to high and stir this around, until the rice has been coated by the spice mixture. There should have been enough oil to totally coat each grain of rice.
4. Add the Chicken Broth and cover the pot. As soon as it's boiling, turn the heat down to real low, leave the cover on, and cook for about 15 minutes. Lift the lid up, and taste a couple of grains of rice to see if it's done. If it's not done, put the cover on, and give it another 2 - 3 minutes to cook.
Be sure that you don't stir this at all during the cooking process, or you'll release all of the starch on the outside. This will cause the rice to be mushy.
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