West African Rice Side 2

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 step removes excess starch, preventing the rice from becoming too sticky during cooking.
2. In a large saucepan, melt 50 g of butter or heat an equivalent amount of oil over medium heat. Once the butter is fully melted and begins to sizzle, or the oil shimmers, add the finely chopped onion. Stir occasionally, cooking until the onion becomes translucent and soft, releasing its sweet aroma.
3. Add the rinsed rice to the saucepan with the onions. Stir the rice gently to coat each grain with the butter or oil, allowing it to absorb the flavors and slightly toast. This should take about 2-3 minutes, and the rice will start to appear slightly opaque.
4. Pour in 600 ml of water into the saucepan and add 1 tsp of fine sea salt. Stir once to combine, then increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer.
5. Cook the rice for about 15-20 minutes, or until the water is fully absorbed and the rice is tender. You will know it's ready when the grains are soft but still hold their shape, and small steam holes appear on the surface.
6. Once the rice is 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 steaming and ensures a fluffy texture.
7. Fluff the rice gently with a fork to separate the grains. Taste and adjust the seasoning with more salt if necessary. Serve the rice warm, ideally as a shared dish at the table, embodying the communal spirit of West African dining.