Posted: Oct 15, 2007 11:21 pm |
Edited by: Miss Faye
With any rice, I "saute" it in a little olive oil first over medium or so heat. Just a few minutes. Stir constantly - it'll start to smell like popcorn. Then hit it with two parts water or broth. Throw in a bay leaf, some salt (if you didn't use broth), a dash of thyme, and maybe a small smushed garlic clove. Stir it up. It does take longer than white rice, but I can't recall if I cook it covered on very low for 30 minutes, then covered off the heat for 15 minutes, or just 40-45 minutes straight. You know, you can take a quick peek toward the end of cooking to see if it's got those little holes along the top. It's done then.