Caribbean Rice Side

Ingredients

• 400 grice
• 50 gbutter or oil
• 600 mlwater
• 1 tspfine sea salt

Method

1. Begin by rinsing 400 g of rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky during cooking.
2. In a medium-sized saucepan, melt 50 g of butter or heat the same amount of oil over medium heat. Add finely chopped onions and sauté them until they become translucent and soft, about 5 minutes. The onions should not brown; they should just release their sweetness and aroma.
3. Add the rinsed rice to the saucepan with the softened onions. Stir the rice gently, ensuring each grain is coated with the butter or oil. This step helps toasting the rice slightly, enhancing its flavor and preventing it from clumping.
4. Pour in 600 ml of water and add 1 tsp of fine sea salt to the saucepan. Stir once to combine, then increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and cover the saucepan with a tight-fitting lid.
5. Allow the rice to simmer gently for about 15 minutes. Avoid lifting the lid during this time, as the steam is crucial for cooking the rice evenly. The rice is done when all the water is absorbed and the grains are tender yet firm to the bite.
6. Once cooked, remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes. This resting period allows the rice to finish cooking through steam and helps it to become fluffy.
7. Fluff the rice with a fork to separate the grains. Taste and adjust the seasoning if necessary, adding a little more salt if desired. Serve the Caribbean Rice Side warm, as part of a shared meal.