I would have never thought that I would be writing on how to prepare plain rice. But recently my son’s girlfriend encouraged me to do it, because she found it so good! It is a simple, easy method that I have been using to cook rice since the appearance of the microwave in our kitchen, i.e. many years ago! So many years that today I am not sure if I can prepare a moist and fluffy rice like this on a stove or in a rice cooker …
If you do not have a microwave, perhaps you would like to share this post with somebody who does.
Serves 3 as side dish
1 cup rice—I like to use risotto rice (just adding less water than when preparing risotto); yes, risotto!
1 ½ cup water
2 tablespoons olive oil
½ teaspoon salt
1 microwave-safe bowl with lid—I use a Pyrex® or CorningWare® casserole. Note that the rice will expand; make sure that the container is large enough.
Place all the ingredients in the bowl. Stir.
Microwave on high for 8 min without the lid. After the 8 min, it will look like this:
Now cover the bowl and microwave on medium for 15 min. If you do not have a lid, use plastic wrap or a large plate to cover it.
Let it stand covered for 3 min. It is now ready and will look like this:
Fluff the rice before serving it.
As you most probably know, for Chinese rice is a major staple food. What you might not be aware of is the important role that rice plays in the Peruvian cuisine. In some recipes it is the main ingredient, but very often you will find it as side dish in many meals. Do not be surprised to get a typical specialty served with potatoes and rice at the same time!
Depending on what you are serving as main dish, you can give a slight twist to this basic recipe by adding one or more of these ingredients to taste: saffron, sweet or hot paprika, green tea bag, garlic, soya sauce, ginger, corn, etc.
My favorite rice variation to accompany some Peruvian dishes is one with garlic, choclo (giant Peruvian corn), and small potato cubes–like my mom makes it at home.