When we think of university recipes, those shared flats and dummies in the kitchen, we think of pizza, pasta and the always versatile white rice. Cooking white rice is easy, there are even utensils like those of Lekuè with which we will only have to put it in the microwave.
We can use the cooked white rice recipe more traditional, with which the grains remain loose, or give it to the express pot as in the video.
But if we want to give it an extra flavour, the ideal is to go to someone who knows the most (our friends from Direct to the Palate) to give us the keys for your white rice to become an improved versionthe 2.0 of rice, the pinnacle of your survival kitchen.
Karlos Arguiñano’s trick: broth to cook the rice
In Karlos Arguiñano’s recipe books, it is usual for the Basque chef to add a tablet of concentrated broth, or cook the rice with homemade broth (of chicken either vegetables are a great alternative). Not only will we make it a more nutritious white rice, but it will also give us more flavor.
The most traditional: oil, garlic and bay leaf to cook the rice
When I was a child my grandmother taught me how to cook rice and she did it this way, frying a whole garlic in olive oil (peeled, yes) and frying the grains before adding the water. She also added a bay leaf, a food with many mineralsand with this small gesture we gain a lot of flavor.
With an Asian flair: soybeans to cook the rice
Add soy sauce to cooking water is a recommendation from the DAP experts. The cooked rice with soy It is an ideal side dish, with an Asian touch and very easy to make.
With spices such as cloves, pepper or granulated garlic in the water
Carmen, a DAP expert, explains the trick she learned at the School of Hospitality. “We used an onion spiked in water. We stuck a couple of cloves in a peeled onion and submerged it in the water used to cook the rice.” Although he warns us that we must be “careful with the amount of clove used because it is very powerful.”
We can add pepper, dried herbs or granulated garlic to the water. Even grate, chop or crush one or several cloves of fresh garlic that we can fry in oil before adding the rice and water. We can also add any fresh herb to the water such as chopped parsley.
A French trick: a knob of butter on the rice
Can fry the rice well with oil or with a knob of buttera star ingredient in French cuisine and very present, for example, in the most classic french desserts. In this way we will achieve a different flavor and a more unctuous finish.
Photos | Pille R. Priske, Jocelyn Morales, Maria Yonova Y Sorin Gheorghita in unsplash