I have a hypothesis concerning why even experienced cooks are threatened by plain rice. Cooking rice is baffling similarly as heating a cake. There are extents you have to stick to religiously, a cooking procedure that you can’t see, and a rest period amid which you can just cross your fingers and seek after the best. It’s each of the a demonstration of confidence where you put stock in warmth, time and a specific proportion of fluid to rice and have no power over the result.
Be that as it may, once you nail down an essential rice equation — and you can — you recover control. For me, each new rice dish is a controlled analysis in which I play with factors like flavor and technique, and change the equation in like manner.
As of late, for instance, my rice has regularly been moving to the broiler, and cooking in a heating dish as opposed to a pot. I do this when I need an extensive surface territory, either underneath or over the rice, in which I can insert seasons in a wide range of intriguing ways. On one event, I braised two heads of garlic and twelve shallots in loads of olive oil before including the rice and gradually heating it with curry clears out. Some other time, I secured the extensive surface of the prepared rice with thin “tiles” of feta, put it under the flame broil and after that completed off with a sweet and salty trimming of pomegranates, walnuts, olives and herbs.
My slant to hand rice into a feast over itself, or if nothing else a generous piece of the supper, instead of a side dish, has its birthplaces in my underlying foundations in the Middle East. When I was experiencing childhood in Jerusalem, an end of the week dinner in either an Arab or Jewish family unit could be a pot of rice, gradually cooked with a lot of vegetables and conceivably meat pieces strewn through. For a fancier event this recipe would turn into a pilaf with saffron, nuts and dried organic product, hoisting the plain rice to privileged statures.
For my turmeric rice, for instance, I added tomatoes to the rice, which implied I required somewhat less cooking fluid than I typically utilize. At that point I worked taste by taste, adding flavors and different flavors to offset the force of the tomatoes. Another dish, much more included, required all the more calibrating. My maqluba — a conventional topsy turvy rice cake with tomatoes on top — essentially wouldn’t cook equally since it was so substantial. Along these lines, rather, I parboiled the rice, and afterward simply steamed it with a little measure of additional water in the dish to complete off the cooking. (It just took six endeavors to get that equation without flaw!)
In every one of these dishes, the insightful cook will recall that cooking the rice accurately is the most critical advance; everything else can be balanced, re-prepared, or secured with herbs or — as a last resort — liquefied cheddar.