Equipment
Ingredients
Aromatics and Spices
- 15 ml olive oil, room temperature
- 1 yellow onion, finely diced
- 1 garlic, minced
- 3 g chili powder
Grains and Liquids
- 200 g long-grain white rice, rinsed well and drained
- 400 ml chicken broth, warm or room temperature
- 2 g kosher salt
Nutrition (per serving)
Method
Heat the olive oil in a medium saucepan over medium heat. Add the finely diced yellow onion and saute until softened and translucent, about 4 minutes.
Stir in the minced garlic and chili powder. Toast the spices continuously for 30 seconds until highly aromatic, being careful not to let the garlic burn.
Add the rinsed and drained long-grain white rice to the saucepan. Stir thoroughly to coat every grain in the spiced oil mixture. Toast the rice for 2 minutes to develop a nutty flavor.
Pour in the chicken broth and add the kosher salt. Increase the heat to high and bring the mixture to a rolling boil at 100 degrees Celsius or 212 degrees Fahrenheit.
Immediately reduce the heat to your stove's lowest setting. Cover the saucepan with a tight-fitting lid and simmer undisturbed for 15 minutes. Do not lift the lid during this time.
Remove the saucepan from the heat, keeping the lid securely in place. Let the rice rest for 5 minutes. After resting, remove the lid and gently fluff the grains with a fork before serving.
Chef's Notes
- Rinsing your rice under cold water until the water runs clear is critical. It removes surface starch that would otherwise cause the grains to clump together during the cooking process.
- Toasting the rice in the aromatic oil before adding the liquid coats the grains in fat, which limits starch absorption and ensures a fluffier, separated final texture.
- The quality of your chicken broth deeply impacts the final dish. If using a store-bought low-sodium broth, you may need to increase the salt slightly. Taste your broth before adding it to the pot.
- Allowing the rice to rest off the heat is a non-negotiable step. It allows the moisture to redistribute evenly throughout the pot, preventing a soggy bottom layer and a dry top layer.
Storage
Refrigerator: 4 days — Store in an airtight container. Rice will dry out slightly in the fridge.
Freezer: 1 month — Freeze flat in freezer-safe bags. Thaw overnight in the refrigerator before reheating.
Reheating: Microwave with a splash of water or broth, tightly covered, until steaming hot to rehydrate the grains.
