Recipes :: Rob's Rice
Ingredients
- 1 cup parboiled rice (serves 2–3)
- 2 cups of water
- ~200g mexican mix vegetables (paprika, corn, & peas)
- 1 tablespoon soy sauce
- 1 teaspoon worcheshire sauce
- Basilicum flakes, Oregano flakes, Paprika flakes, & anything else you want
- Black pepper, Chili flakes
The secret to good rice is using the right amount of water. A good rule of thumb is two parts water to one part rice. Rice should always be cooked with a lid on, and if it starts boiling, the heat should be turned right down. It’s always better to have a little bit too much water than not enough, since you can boil off the excess, but it’s best if you get the perfect amount. It may vary with the pot you use, or whether the lid seals well or not. I prefer parboiled rice because it doesn’t stick together as much as other rice, and I suspect that the soy sauce helps also. If you use other rice, I suggest washing it by placing it in a strainer, which is in a bowl, under running water, and stirring it briskly with a fork. When the water becomes clear that means that most of the starch is gone and it’s ready.
- Place the rice in a pot, followed by cold water.
- Add the soy and worcheshire sauces, and the spices.
- Add chili to taste, but it’s of course optional.
- Throw in the mexican mix, and some of the juices also (but not too much).
- Stir it all around.
- Put a lid on it and let it heat up.
- If it starts boiling, turn down the heat, and move the lid off-center until it cools down a little.
- Prepare and cook whatever else you want to eat with it. I usually enjoy a few Nürnburger sausages or a chicken schnitzel or cordon bleu. You can usually wait a couple of minutes before starting this, since rice does take a little time.
- Check on the rice, taste it. Stir it around a couple of times. If it’s still hard and there’s not enough water, just add some more water and put the lid back on. I prefer using a non-stick pot, just in-case I get distracted and it burns.
Enjoy! Guten Appetit!