How To Make Rice

Rice is a huge staple in Trinidadian cuisine. This is because of the huge (nearly 50%) East Indian descent population that lives on the island. Growing up, we ate rice nearly every day. This was not only because of Trinidad heritage but because my mother was Iranian--another culture that could exist on rice alone.

Being of mixed rice stock, I've learned one thing. While others may eat rice prodigiously, Iranians are easily the master rice makers of the world. As a result, I use the Iranian rice-cooking method whenever I make this grain--even in classic Caribbean cuisine. The method can vary from complex to fairly simple. Chelo, a method that requires washing and presoaking the rice, then parboiling and steaming, takes time and patience but produces beautiful results. However, the short method, which still requires washing, but less cooking time is incredibly easy and virtually no fail for fluffy grains--as long as it is followed precisely.

Here is the simple method--called kateh in Farsi. The real key is to make sure the rice is washed well. Additionally, I use high quality basmati rice, and Lal Qilla brand is my favorite.

Plain Rice

1 1/2 cup basmati or other long grain white rice

2 teaspoon canola oil or ghee

1 1/2 teaspoon salt

 

1.     Place rice in a deep bowl and add enough cold water to cover by 1 or 2 inches. Swirl rice around with your hand until the water becomes cloudy and then gently pour off the water being careful not to pour out the rice. Repeat this process 2-3 times or until the rice washing water runs clear. Drain rice.

2.     Place rice in a 2 quart saucepan (preferably nonstick)  and add enough water to cover the rice by 1/2 inch from its surface.

3.     Add the canola oil or ghee and the salt. Mix well and place over a medium heat.

4.     When the rice begins to simmer, mix well one more time and watch carefully. When almost all the water is absorbed and “crab holes” begin to form in the rice, lower heat to low and place a doubled up paper towel or  clean dish towel over the top of the pot. Place the pot lid firmly over this, pressing down to make a tight seal.

5.     Cook rice, allowing it to steam, for 15-20 minutes more. Remove lid and fluff.