I am almost embarrassed to say that, although I’ve cooked extensively since college, I just honestly just learned how to make rice last year. But, whatever, I’m not embarrassed. I’ve gotten by until now. But making a good pot of rice is not easy unless you have the right technique. It is so easy for it to be sticky, undercooked or stuck to the bottom and gummy.
Not with this pot of rice. I don’t think I have ever messed this recipe up. It is honestly that easy. The other thing that’s amazing about this recipe is also how quick it takes to cook the rice. It is truly not a long time commitment and takes just a few easy steps.
This is a delicious, flavorful pot of rice with perfectly separated kernels. This rice has a neutral enough flavor to go with anything you are eating, but there is a nice flavor profile. I make a pot of this rice almost every single week and the whole family eats it as one of our side dishes. Sometimes I use brown or wild rice rice and cook it longer.
This recipe is from my close friend, Sonya. She is one of the best cooks I know. She is known for her large, fun dinner parties with amazing food, drinks and conversation. Although she makes an amazing variety of dishes, when you go to her house you are almost virtually certain to have some of her rice. I always get seconds because it’s that good.
This recipe is 100% Sonya. No changes, just trying to keep up with her culinary prowess.
Perfect White Rice
- 2 cups rice (ideally Calrose short grain, but any white rice grains work)
- 1 heaping tablespoon of Better than Bouillon chicken stock (vegetable works too)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 ½ cups boiling water
Rinse rice in fine mesh colander. Add chicken bouillon to measuring cup and pour boiling water over. Add olive oil to medium saucepan over medium low heat. Add olive oil so it fills the bottom of the saucepan (approx. 2 tablespoons). Add rice and stir to coat it with olive oil. Toast rice for 2-3 minutes (optional).
Pour water and bouillon mixture into pot. The water shouldn’t be more than a finger tip over the rice.
Bring to a boil then turn heat to low and cover with tight fitting lid. Let simmer for five minutes. Remove top, add butter and turn rice over with one stir around the edge of the pot. Cook 5 min more minutes. Fluff with a fork. Let rest and dry out for at least five minutes prior to eating.