A single step really makes a big difference in enhancing the grain’s taste.
I can make Mexican rice in my sleep. Since I know this recipe so well, let me tell you, there’s one step that can’t be skipped – that’s frying the rice first.
Although my family is the only family I know of that makes this dish this way, toasting rice isn’t unique to our Mexican culture. Toasting is actually a technique used in many global rice recipes, such as rice pilaf, risotto, and some variations of Indian-style basmati rice.
The idea of fried rice might bring to mind Chinese or Thai dishes, where cooked rice is fried with other ingredients. However, the process I’m describing is actually the opposite: frying the rice before it’s fully cooked. This step gives the grains a nutty flavor and a golden appearance. Soaking the rice in oil beforehand “seals” the grains, allowing it to cook more evenly, yielding fluffier grains that don’t stick together, much like what you’d experience with sushi rice.
Now, add two cups of water. Bring the water to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and simmer for 18 minutes. After 18 minutes, turn off the heat, and let the rice sit for five minutes before serving. And that’s it!
There is no text to paraphrase.
You can choose a variety of rice types, including medium- and long-grain, basmati, jasmine, and some short-grain rice, such as Italian arborio. When it comes to the oil, you’ll want to select an oil with a high smoke point to avoid a bitter taste. Vegetable, avocado, and regular olive oil are good options.
First, add a spoonful of oil to a medium-sized saucepan with a lid that fits tightly, then heat it over medium-high heat. Once the oil is shimmering but not giving off smoke, add a cup of rice, and keep stirring constantly. You’ll probably notice a toasty-smelling aroma and a light gold color after about a minute.
Add one and a half cups of water or broth to the mixture, bring it to a rolling boil, lower the heat to a gentle simmer, cover the pan, and cook the rice for 15 minutes or until all the liquid has disappeared. Once the rice is cooked, use a fork to gently fluff it, then let it sit, uncovered, for a few minutes before serving it.
When making traditional Mexican rice or a similar dish like pilaf or risotto, start by sautéing a chopped onion in the saucepan until it’s translucent before adding the rice. To give your rice a heartier flavor, you can use ground spices and herbs. Even if you’re short on time, just the toasted rice alone is enough to turn a plain rice dish into something more delicious.
According to Jeffrey Klinzing, in-store merchandising chairman of Lundberg Family Farms, paper or cloth bags are the most effective way to prevent spoilage (more like improve the shelf life) for every type of rice especially white and brown rice. So pour the rice in a bag and then put the uncooked rice in the additional protection of your pantry by putting it inside a pantry with your packaging intact.
