Tell me the details like what makes yours perfect, why, and your cultural influence if any. I mean, rice is totally different with Mexican, Chinese, Indian, Japanese, and Persian food just to name a few. It is not just the spices or sauces I’m mostly interested in. These matter too. I am really interested in the grain variety and specifically how you prep, cook, and absolutely anything you do after. Don’t skip the cultural details that you might otherwise presume everyone does. Do you know why some brand or region produces better ingredients, say so. I know it seems simple and mundane but it really is not. I want to master your rice as you make it in your culture. Please tell me how.
So, how do you do rice?
my perfect rice is rick martinez’s arroz verde (green rice)
in a blender/food processor: 1 large scallion, 1 peeled garlic clove, 1 green capsicum (recipe calls for poblano but I cant get them in my country) and 1/4 cup packed coriander leaves and soft stems. Blend until liquified with 2.5 cups of water and salt to taste.
in large pot: heat 1 tbsp nuetral oil over med heat, and add 2 cups of rice (I don’t both to wash, a think the little bit of starch helps). Toast the rice until translucent but not brown at all.
add the contents of the blender to the pot, bring to a boil and then reduce to low and simmer with a lid for 25 minutes. Let sit for a further 10 minutes to steam and then fluff the rice.
I make it once a week, truly gamechanging.
Very interesting…gamechanging you say? I’ll just go ahead and save this comment.
the book it comes from, Mi Cocina, is incredible
This sounds delicious. Thanks for sharing.
I’ll be trying this one soon. Thanks.