Colombian Rice Side

Ingredients

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

Method

1. Begin by measuring 400 g of rice. Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky during cooking.
2. In a medium-sized pot, heat 50 g of butter or oil over medium heat. Add finely chopped onions, using about half a medium onion. Stir occasionally until the onions become soft and translucent, which should take about 3-4 minutes. The onions should release a sweet aroma and become slightly golden.
3. Add the rinsed rice to the pot with the softened onions. Stir the rice gently to coat each grain with the butter or oil. This step helps toasting the rice slightly, enhancing its flavor.
4. Pour 600 ml of water into the pot with the rice and onions. Increase the heat to high and bring the water to a boil. Once boiling, add 1 tsp of fine sea salt and stir to dissolve it evenly.
5. Reduce the heat to low and cover the pot with a tight-fitting lid. Allow the rice to simmer gently. Cook until the rice has absorbed all the water and is tender, which you can check by tasting a grain. The rice should be soft but not mushy, with a slight bite to it.
6. Once the rice is cooked, remove the pot from the heat and let it sit, covered, for about 5 minutes. This resting period allows the rice to finish cooking in its own steam and helps the grains to separate.
7. Fluff the rice gently with a fork to separate the grains. Serve the Colombian Rice Side warm, making sure it's evenly seasoned with salt. Enjoy it as a comforting side dish, perfect for sharing around the table.