A good side dish for three chicken recipes.
- Carbohydrate 26.0720666666667 g
- Cholesterol 0 mg
- Fat 4.46298333333333 g
- Fiber 1.71041667322318 g
- Protein 2.76366666666667 g
- Saturated Fat 0.481451666666667 g
- Serving Size 1 1 Serving (109g)
- Sodium 5.14583333333333 mg
- Sugar 24.3616499934435 g
- Trans Fat 0.230056666666666 g
- Calories 154 calories
Step-by-step
- In heavy saucepan on high heat, brown the rice with onion in the oil, stirring constantly.
- Continue about ten minutes until rice is practically dry, like rice krispies.
- Add water and salt and stir.
- Cover and simmer on low heat for 15 minutes.
- Let stand for 5 minutes before serving.
Dry-heat toasting transforms standard long grain rice by triggering the Maillard reaction before the starches hydrate. Stirring continuously in a heavy saucepan ensures that every grain contacts the hot canola oil evenly, preventing localized burning while the chopped onion releases its cellular water.
Reading the Grain Without Instruments
Visual and auditory indicators replace precise instrumentation during the ten-minute browning phase. Grains transition from an opaque, chalky white to a translucent amber hue as internal moisture evaporates. Continuous stirring prevents scorching against the metal surface. Friction changes audibly when dryness is achieved, producing a dry, rustling sound comparable to dry cereal. Simmering on low heat for exactly fifteen minutes traps steam under a tight lid, gelatinizing the starches fully. Resting the pot off the heat for five minutes redistributes moisture, allowing individual grains to firm up before service.
- Grains remaining chalky white indicate insufficient browning time; extend the high-heat phase until color shifts to golden brown.
- Excess liquid pooling after the fifteen-minute simmer signals a loose lid; add two minutes of covered resting time to absorb residual moisture.
- Sticking at the bottom of the heavy saucepan denotes excessive heat; lower the burner immediately to avoid bitter carbon flavors.
