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Serve rice warm as a side dish, in grain bowls, or as a base for stir-fries and curries.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat by steaming or microwaving with a splash of water to keep it moist.
Variations:
Herbed Rice: Add chopped parsley, cilantro, or dill after cooking.
Spiced Rice: Stir in turmeric, paprika, or cumin into the sautéed rice before adding broth.
Garlic Rice: Sauté minced garlic with the rice for a rich, savory flavor.
Sweet Coconut Rice: Add a teaspoon of sugar when cooking with coconut milk for a dessert-style rice.
FAQ:
Q: Can I use instant rice with these methods?
A: Yes, but since instant rice cooks quickly, sautéing may not be necessary. You can still use broth and aromatics for extra flavor.
Q: Is it necessary to rinse the rice first?
A: Absolutely! Rinsing removes excess starch and prevents the rice from becoming gummy.
Q: Can I make these methods with brown rice?
A: Yes! Just adjust the cooking time and liquid amounts as brown rice takes longer and absorbs more liquid.
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