While lunching with celebrated author and sports columnist buddy last week the topic of cooking rice came up . Author/columnist came to the cooking game late in life but has embraced it with all the zeal typical of those who finally discover the rewards of preparing your own food, as such he's a sponge for information and his question seemed all too simple: "How to prepare simple long grain rice properly ?".
I gave him my technique and that was that, but over the course of the next few days I discovered that what I deemed simple was actually a struggle for many home cooks and that the number of solutions out there were seemingly infinite, well actually not infinite but if you google "how to cook long grain rice" you will get in the neighbourhood of 2.5 million results so close enough. We also discussed making Pizza dough but life's too short to blog about that, suffice to say that after five years I now make pizza dough that I consider superior to anything I can buy but it was a long and painful process.
Anyway, here's my long grain rice method, it's derived from one I watched many years ago on Alton Brown's Food Network show "Good Eats", a show which, sadly, Brown has ended after 14 years.
Preheat oven to 350 degrees
heat one tablespoon olive oil in an ovenproof dish over low heat on the stove top
Add 2 tablespoons minced shallot
Saute until the shallot is translucent, not browned, then add 1 cup long grain rice
Stir to allow the rice to get coated with oil then add the peel of half a lemon
The peel, not just the zest.
Add two cups liquid, water, stock, juice or any combination and bring to a boil
Cover and place in the oven for exactly 17 minutes, remove from oven, remove lemon peel, stir, add a touch of butter if you want and serve.
That's it, perfect long grain rice every time. You can add fresh herbs, pine nuts, raisins, whatever, if you like after it's been cooked but the keys are, two parts liquid to one part rice and exactly seventeen minutes at 350 degrees.
Try it, I guarantee the rice will be perfect.