Originally posted by edom31 FYI for those who just wanna make rice on a regular "sauce pan" (do not use this method on nonstick) :
2 cup of rice (wash it if you wish)
~ 2 1/2 cups of water
Salt to taste but abt 1 tbs
I add 1 bay leave + 1 tbs olive oil.
Boil water with salt and oil and bay leave THEN add rice. UNCOVERED. Wait for water to dry (need not be high heat - you know water dries when rice does not bubbles). Once water has "dried" COVER and drop to Low for 15-20 mins.
After 20 mins, uncover and fluff... You have Hispanic white rice... the bottom will likely be all sticky hard rice... try it. you might like that too.
Thanks. Now let me tell you how to do the Brazilian version, which will be quite a bit more loose
If you can't find Brazilian white rice like "Tio João" you can use Basmati, it's a good substitute.
1. Get about 3 cups of water in the microwave to get it to the point where it's almost boiling (you know your microwave and how much it takes... the "old school" method is to have a water pot with hot water always ready and "guesstimate" the amount of water).
2. Heat up a pan with about 3-4 table spoons of oil. Olive oil is best but honestly any oil will work...
3. Sautée some 2-4 cloves of garlic in the oil - smashed with the side of a knife and cut in small pieces
4. Once the garlic is brown, drop 2 cups of rice in the pot. Stir well, you want to get the whole rice oily and you want to "sautée" the rice before adding water. Keep stirring, you don't want the rice to burn.
5. Once that rice is nice and hot, pour salt to taste on the rice.
6. Add the 3 cups of hot water. The rice will be above boiling temperature so it will boil pretty aggressively. Cover and reduce to low heat.
7. Once the top of the rice dried up, turn off the stove but leave the rice covered and resting at least another 5 minutes, 10 is best. It will finish cooking still.
8. Serve! You'll see how it's quite loose and delicious...
Optional step number 5.5 - add a bay leaf. Also - if you use parsley in your cooking (what Brazilian doesn't?) you know you always end up throwing away the stems after you take the leaves off... well, you can throw 1 or 2 stems in the rice when you add the water. It'll give a nice subtle aroma to the rice.