We don’t eat rice frequently enough to sacrifice counter/storage space for a rice cooker. I always burn it when I cook it on the stovetop though. A few years ago, I stumbled upon a great solution for perfect rice every time. It didn’t use any special equipment (or so I thought at the time). Using the same ratio of liquid to rice (2:1), I placed the ingredients into a microwavable bowl with lid — preferably glass. I first cooked on high for 5 minutes. Without opening the microwave, continue cooking on 50% power for 15-25 minutes. I needed just over 20 minutes for brown rice. White rice varieties take less time. Occasionally, the liquid would threaten to boil over, simply stop for a minute or so, then resume. It took a few times to get the time for my rice and my microwave worked out, but then it became hands off. I love it when at least part of a meal takes care of itself. If I’m not ready for the rice, I just left it in the microwave. It stays warm and doesn’t have a chance to burn – perfect!
But what if you’re like my family and have given up the microwave? I don’t want to get into the possible reasons for not using the microwave, but I will tell you about my new way to cook rice – (almost) fail -free. I start out on the stovetop with the rice and liquid (same ratio) in a heavy cast iron pot with lid (dutch oven). Mine looks just the like the picture above – a 3 1/2 qt made by Le Creuset. You can find many brands in this size. I bring the water or chicken stock with rice to a boil while preheating my oven to 350º. Once it is at a full boil, cover and finish cooking in the oven. It only takes 20-30 minutes for perfect rice. Here is the almost part of this fail-free recipe. Once the rice is done cooking, either remove from oven or turn it off. If you let it continue cooking, it will start sticking and burning in the bottom. There is a much wider window to catch it than if left cooking on the stovetop, but it can still happen (ask me how I know!). Eventually, I’d like to work out how to cook rice in my crockpot. The few times I’ve tried, I have too much liquid left and have to drain it. That brings its own challenges as the holes in all of my colanders let rice escape.
This was our delicious dinner made – including that fail-free rice. What did I serve over the rice? Easy vegetables and a tweaked recipe for Bourbon Chicken (original recipe here). Next time, I will let this marinade through the afternoon to really let the flavor soak in. As it was, it went together quickly and the chicken stayed nice and tender. This sort of recipe usually works best with fattier chicken thighs (dark meat), but my local butcher only sells breasts individually. This does not taste like the Bourbon chicken from the buffet places, but it is a great dish – just don’t expect the same flavor.
While the chicken was browning, I mixed up the sauce. I did not remove the chicken and clean out my skillet, but just poured the sauce right over the chicken and let all simmer while the vegetables finished cooking. I will definitely need to double this for our family of 8. Two pounds of chicken just wasn’t enough. You can print my version here.
Serves 4-6 Total time 30-40 minutes
2 # boneless skinless chicken breasts
2 T olive oil
2 cloves crushed garlic
½ t ground ginger
½ t ground cayenne pepper
1 T corn starch
½ C apple juice
2 T honey
2 T ketchup
1 T sesame oil2 T worcestershire sauce (I didn’t measure this, just a ‘guesstimate’)
Heat olive oil in skillet while cutting chicken as desired. Sometimes we do this as thinner strips, other times bite-size dices. Brown the chicken over med-high heat while mixing the sauce.
Combine the garlic, ginger, cayenne and corn starch in small bowl (I use a 2 C glass measuring cup). Whisk as you pour in the apple juice. You want the corn starch to be completely mixed in – no lumps. Add honey, ketchup, sesame oil and worcestershire sauce – mix well.
Once chicken is browned, pour sauce over. Stir as sauce thickens. Adjust to desired consistency — add more apple juice if too thick or corn starch/water slurry if too thin. Lower heat and simmer.
Serve over rice.
Those easy vegetables? Two packages of “Parisian style” frozen vegetables from Meijer (french green beans, broccoli cuts, julienned carrots, and mushrooms) cooked in a mixture of water and apple juice. Drain, then salt and butter to taste. Easy peasy!
Fast and flavorful. So simple, a child could do it — and one of our daughters often does.