Justin A. Parr - Technologist

You don’t need a fancy rice cooker to make perfect rice.

Equipment:

• 2 quart pot with lid
• 2 cup measuring cup
• Wooden spoon or paddle

Ingredients:

• 1c Long grain, white rice (normal rice)
• 2c Water
• Edit, 11/30/2020: 1 Tablespoon of butter.  Not oil, not margarine, butter.  This makes the rice WAY more fluffy.
• If you are using a stainless steel pot, use a small amount of cooking oil on a paper towel to lubricate the inner surface of the pot – make sure the bottom and the wall of the pot are completely lubricated with a thin coating of oil.

Process:

1. In the pot, boil the water [Edit, 11/30/2020] and butter over high heat.
2. As soon as the water reaches a rolling boil, add the rice.Stir once, cover, and reduce to very low heat. Cook for 15 minutes.
   
   Note: Even if the lid has a vent, it will easily boil over due to the starch content in the rice, so place the lid slightly offset, so that there is a narrow crack between the edges of the lid and pot.
3. Uncover and stir. Cover completely and cook for 5 minutes.
4. IMMEDIATELY remove from heat. Uncover, fluff the rice, then cover.

BOOM, perfect rice every time.

If something went wrong…

The reason for step 3 is so that you can course-correct if needed. When you stir the rice, there should still be a lot of moisture in the pot, but little to no standing water.

• If there is still water in the bottom:
  Cook for 5 more minutes UNCOVERED, and check again
• If there is NO water left in the bottom:
  • Is the rice fluffy?
    YOU’RE DONE, remove from heat immediately
• After step 3 or 4, and no water left: Is the rice not done yet?
  • Is it ALMOST done?
    Remove from heat, leave the lid on, and let it rest for 10 minutes
  • Is it sticky?
    Remove from heat, remove the lid, and let it stand for 10 minutes, then fluff
  • Is it crunchy?
    Add ¼ cup of water, cover, cook for 5 minutes, then check again.
  • Is it mushy?
    It’s overcooked… Cook on low heat UNCOVERED for 5 minutes, but watch it closely to make sure it doesn’t burn, and try not to over stir. Overcooked rice can still be salvaged, but it might be easier to start over. Try adding a little bit less water.

Always carefully measure both the water and the rice, which should be in a 2:1 ratio (Water to Rice).

The cooking time for step 4 is going to vary plus or minus a couple of minutes based on altitude, air pressure, geography, YOUR particular stove top, the shape of your pot, etc. Once you figure out the correct cooking time for step 4, for YOUR situation, you can cook the rice reliably and repeatably.

Total cooking time: 45 minutes

Step 1: Cook the Rice & Veggies (Combined)

Equipment:

• 2 quart pot with lid. If you use a stainless steel pot, be sure to lubricate it with cooking oil.
• 2 cup measuring cup
• Wooden spoon or paddle

Ingredients:

• 2c Long grain, white rice (normal rice)
• 4c Water (minus about an ounce or two)
• 1c Frozen Vegetables
  Note: There are several different styles, and which style you use depends on your preference. I use the corn / diced carrots / peas, but sometimes I use the stir-fry veggies.
• ½ stick of butter, sliced

Procedure:

1. Follow the basic rice recipe above, with
   
   a) Because of the extra water in the frozen veggies, use slightly less water, by removing an ounce or two from the full 4 cups.
   
   b) Add the veggies during step 1. If you add them with the rice, the water temperature will drop, so make sure to add them while boiling the water initially.
   
   c) As you fluff the rice during step 4, add the butter

Leave the rice covered until the main ingredients are done.

Step 2 of 3: Cook the main ingredients

Equipment:

• Large frying pan with high sides, 4 quarts minimum, 5 quarts or larger is preferred.
  Note: If you don’t have a big frying pan, either cut the entire recipe in half, or cook the main ingredients, then “combine and fry” in two batches.
• Wooden spoon or paddle
• Pourable measuring cup to hold the cracked eggs

Ingredients

• 2 eggs. Add more if you like eggs.
• 1 cup of leftover meat or veggies, cut in to 1/2” cubes. If you’re using shredded pork, go ahead and chop it up in to 1/2” sections.
  Note: Since the meat is already cooked and seasoned, we don’t have to do very much to it.
• 1 garlic clove, fine diced or chopped. Substitute about 1 tbsp granulated garlic if needed
• ¼ cup of cooking oil to fry with. Anything with a high smoke point will do, but I prefer Avocado oil.
• Optional: 1 tbsp chili powder
• Optional: 1 tsp grated fresh ginger, or 2 tsp ground ginger
• Optional: 1/4c diced onions
• Optional: 1/2c chopped broccoli
• Optional: 1/2c cubed squash or zucchini
• Optional: 1/2c cubed eggplant
• Optional: 1/2c sliced mushrooms
• Salt and pepper to season the eggs (a pinch each)

Procedure

1. If you choose to use chili powder, sprinkle the chili powder in the bottom of the empty pan. As you add the oil in the next step, make sure it combines with the chili powder.
2. Add the oil to the pan, and heat over medium-high heat. As the pan heats, tilt the pan in order to make sure the bottom is thoroughly-coated.
3. Add the garlic and the barbecue, and any optional ingredients. Fry, stirring frequently until the meat is caramelized and the corners are crispy.Note: Get the eggs ready so that the next step can be done quickly. Crack the eggs in to a pourable measuring cup. Don’t stir or whisk, just make sure they are ready to go.
4. Push everything to the edges of the pan, leaving a well in the center. Quickly add the eggs by pouring them in to the center. Immediately add salt and pepper. As the eggs cook, use the spoon or paddle to scramble them. Move quickly, as this step takes only a minute or so.
5. Once the eggs are cooked, stir everything in the pan, and mix thoroughly.

Make sure the next part can be executed quickly.

Step 3 of 3: Combine and fry

Equipment:

• Same as step 2

Ingredients:

• Main ingredient from step 2
• Rice from step 1
• 1/4c Grated Parmesan cheese
• 1/4c Soy Sauce
• Optional: 1 Tbsp onion powder.
• Optional: 2 Tbsp sesame seeds

Procedure:

1. Note: Everything is going to come together very quickly. With the pan from step 2 still on medium-high heat, use the wooden spoon to fold in the rice from step 1. Mix thoroughly.
2. Sprinkle 1/2 each of the Parmesan, soy sauce, onion powder, and sesame seeds. Mix thoroughly, then add the other 1/2 of each, then mix thoroughly again.
3. Pat everything down, so that it’s packed in to the pan, then let it sit for 3 minutes.
4. Mix thoroughly, then pat everything down again, then let it sit for 3 more minutes.
5. Mix thoroughly, and serve hot.