West African 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 too sticky during cooking.
2. In a large saucepan or pot, melt 50 g of butter or heat an equivalent amount of oil over medium heat. Once the butter is fully melted or the oil is shimmering, add finely chopped onions. Stir the onions frequently, cooking them until they become soft and translucent, which should take a few minutes. This step enhances the flavor base of your dish.
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 helps toasting the rice slightly, which adds a nutty flavor to the dish.
4. Pour in 600 ml of water and add 1 tsp of fine sea salt. Stir everything together to ensure the salt is evenly distributed. Bring the mixture to a gentle boil over medium-high heat.
5. Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Allow the rice to simmer gently. You'll know it's done when all the water is absorbed, and the rice is tender with a fluffy texture.
6. Remove the pot from heat and let it sit, covered, for about 5 minutes. This resting period allows the rice to finish cooking in its own steam, ensuring a perfect texture.
7. Fluff the rice with a fork to separate the grains before serving. Taste and adjust the seasoning if necessary. Serve the rice warm as a side dish, perfect for sharing at the table.