Years ago my mother-in-law Electra taught me how to make the best white rice recipe. This is something that she made regularly to serve alongside a variety of dishes. These were Greek dishes such as Keftedes (meatballs), Psari Plaki (baked fish), and Chicken with Olivria (her mother’s garlic-lemon sauce).
Mom’s Method
I am so thankful to her for sharing this recipe with me as it is exclusively the way that I cook white rice. The method for making it is the pilaf method. The cook gently toasts the rice in fat to coat it and prevent the grains from sticking together in the final dish. Electra would use a long-grain rice such as Carolina brand and take the additional step of rinsing the rice of excess starch. In fact, she would even soak the rice overnight with a little salt and then rinse it well before cooking it.
Does Brining Make a Difference?
Think of white rice as a blank canvas. Brining or soaking the rice in salt water adds flavor and improves its texture. You can also add whole spices or garlic to the brine. I do this when brining meats. There are many other ways that you can flavor white rice to accompany different cuisines. These cuisines include:
- Thai
- Vietnamese
- Japanese
- Indian
- Latin American
- Creole
- Spanish
- Italian
- Greek
People around the world use white rice, and they choose from many different types. These varieties fall into categories such as long‑grain (American and Basmati), medium‑grain (Arborio), and short‑grain (Sushi).
Transforming rice is fun! I transformed plain white rice into a tropical pineapple rice to serve with Caribbeano Chicken. It was fantastic! (Follow me so that you can get that recipe when I post it.)
Add Flavors at the Start
The best time to add flavoring ingredients to rice is right at the start. For example, blooming spices in fat helps to bring out their natural oils increasing flavor. Of course, we are making plain white rice so opt for just some salt. Chinese recipes for rice don’t even use salt. This is because they accompany dishes that are high in sodium. Always think about what you are pairing your rice with so that sodium levels aren’t too high!
Making Rice Healthier
When it comes to choosing rice, brown rice is generally healthier for several reasons:
- It has more fiber.
- Magnesium and B vitamins are present.
- The glycemic index is lower.
But, did you know that white rice can be made healthier just by refrigerating it overnight? This little trick increases the content of resistant starch. As a result the white rice is better for your gut health! It is also an important step for making fried rice, one of my favorites!
Give The Best White Rice Recipe a Try!
Instructions for white rice included on most packaging would have you just boil the rice. Then you would be missing out on all that flavor! 🙁 Using the pilaf method is the only way to go! And be sure to use a good quality pot with a tight fitting lid. This is the one that I use.
So Go Ahead and Pilaf!
Send me a comment when you do! I would love to know how you transform plain old white rice into something unique.
PrintThe Best White Rice Recipe
A flavorful white rice recipe that is a wonderful accompaniment to any dish.
- Prep Time: 5 minutes
- Cook Time: 25
- Total Time: 30
- Yield: 4-6 1x
- Category: Side Dish
- Method: Boil and Sauté
- Cuisine: American
- Diet: Gluten-Free, Vegan, Vegetarian
Ingredients
1 cup long-grain white rice
3 Tbsp. grass-fed butter (or avocado oil for vegan)
1 3/4 cup water
3/4 tsp. kosher salt
Instructions
- Put rice into a colander and rinse under cold running water for a minute to remove the excess starch. Set aside to drain.
- Melt butter (or avocado oil) in a 2-quart stainless steel pot over medium heat just until bubbling or shimmering. Do not brown.
- Add the rice and stir to coat all of the grains evenly.
- Cook for a minute stirring constantly until the rice smells nutty.
- Immediately add the water and salt.
- Stir to combine.
- Bring to a simmer and cook until the water is reduced and the rice is just starting to peek out of the top, about five minutes.
- Cover the pan with a tight fitting lid and set over a small burner on low.
- Cook covered rice for 10 minutes.
- Turn off the heat and allow the rice to steam for 10 more minutes. (Do not lift the lid until the time is up.)
- Lift the lid and fluff with a fork.
- Serve immediately, or cool and refrigerate.
Notes
If you double or triple the recipe hold back on some of the water. If doubling use 3 1/4 cups of water instead of 3 1/2 cups; if tripling use 4 3/4 cups instead of 5 1/4 cups.
To reheat the rice add it to a skillet or pot with a little water (1 Tbsp.) over low heat. Enjoy!
