Erwan Heussaff and his recipe to "making the best rice of your life"

IMAGE @erwanheussaff on Instagram

Erwan Heussaff prefers to cook his rice on top of a stove rather than a rice cooker.


Making the perfect rice is all about following simple yet crucial steps.

Like most recipes, following these in order is very important.

Aside from making rice in a rice cooker, I like to cook mine on top of the stove because I find that the results are more pleasing, and that I can play with the texture.

All you need is 1 cup of rice, 2 cups of water, and a pinch of salt.

For reference, this will usually produce around 3 cups of cooked rice, so increase or decrease the quantities as you see fit.

The saucepan you will be using needs to also be adequate in size. It can’t be too big or too small, the rice needs to fit snugly at the bottom and not look completely dispersed.

Here's a step-by-step guide to making the "perfect rice":

1. Start by rinsing your rice in a strainer. This will help remove any impurities and discard the coating starches.

2. Bring the water to a boil.

3. Add in the rice and salt and bring down to a simmer. Some grains will need more or less water, so adjust accordingly.

4. Cover the pot and turn the heat to low. A lot of people forget to do this.

5. If you don’t cover it, the rice won’t cook through properly. Try not to touch the lid until it's ready.

6. Usually white rice will take about 20 minutes, brown rice about 35 minutes, and wild rice around 50 minutes.

7. You can take off the lid 2 minutes before the prescribed times, just to check if the it’s ready. If it isn’t, close it back up.

8. You will know it’s ready when the grain is tender and has no rough texture.

9. Take off the lid. Take off the fire.

10. Transfer to whatever vessel you have decided to use and toss the rice to let some of the steam escape.

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11. At this point, I usually like adding some butter or olive oil and some fresh herbs, just to make it a little different (people usually frown at me).

Want to know more about the types of rice? Read the full article on Esquiremag.ph

This story originally appeared on the July 2013 issue of Esquire Philippines as seen on Esquiremag.ph

Minor edits by PEP editors


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