Chinese Rice Side 2

Ingredients

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

Method

1. Rinse 400 g of rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. Drain the rice thoroughly and set it aside.
2. Prepare your vegetables by cutting them into even pieces. This ensures they cook uniformly and blend well with the rice. Choose vegetables that complement the dish, such as carrots, peas, or bell peppers, and aim for a uniform dice.
3. In a large saucepan or wok, heat 50 g of butter or oil over medium heat. Once the butter has melted or the oil is shimmering, add the diced onion. Stir occasionally until the onion becomes soft and translucent, which should take about 3 to 4 minutes.
4. Add the rinsed and drained rice to the pan with the onions. Stir to coat the rice grains with the butter or oil, ensuring each grain is glistening. This step helps toasting the rice slightly and enhances its flavor.
5. Pour in 600 ml of water and add 1 tsp of fine sea salt. Stir gently to combine, then increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer.
6. Cook the rice until all the water is absorbed and the grains are tender, about 15 to 18 minutes. You’ll know it’s done when the rice is fluffy and no longer has a hard center. If necessary, taste a few grains to ensure they are cooked through.
7. Once the rice is cooked, remove the pan from the heat and let it sit, covered, for an additional 5 minutes. This resting period allows the rice to finish cooking in its own steam and results in a fluffier texture.
8. Fluff the rice gently with a fork to separate the grains. Adjust the seasoning with more salt if needed, then serve the rice warm as a side dish, perfect for sharing around the table.