Peruvian 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 removes excess starch and prevents the rice from becoming sticky. Drain the rice thoroughly in a fine-mesh sieve.
2. In a medium-sized saucepan, melt 50 g of butter or heat an equivalent amount of oil over medium heat. Once the butter is melted or the oil is shimmering, add finely chopped onions. Cook the onions, stirring occasionally, until they become translucent and soft, which should take about 3 to 5 minutes. This step builds the base flavor for the rice.
3. Add the drained rice to the saucepan with the softened onions. Stir the rice gently to coat each grain with the butter or oil. This toasting step enhances the nutty flavor of the rice.
4. Pour in 600 ml of water into the saucepan. Add 1 teaspoon of fine sea salt, stirring to dissolve the salt evenly throughout the mixture. Increase the heat to high and bring the water to a boil.
5. Once the water reaches a rolling boil, reduce the heat to low and cover the saucepan with a tight-fitting lid. Allow the rice to simmer gently. Do not lift the lid during this time, as the steam is essential for cooking the rice evenly.
6. After about 15 minutes, check the rice by tilting the lid slightly to see if the water has been absorbed. The rice should appear tender and fluffy, with no excess water at the bottom of the pan. If necessary, let it cook for a few more minutes until the rice reaches this texture.
7. Turn off the heat and let the rice sit, covered, for an additional 5 minutes. This resting period allows the rice to finish cooking through steam and ensures a light, fluffy texture.
8. Fluff the rice gently with a fork to separate the grains. Taste and adjust the seasoning if needed, adding a bit more salt if desired. Serve the Peruvian Rice Side warm, as a perfect accompaniment to your meal.