A few people have asked me, so now I'm FINALLY getting around to sharing how I make PERFECT rice on the stovetop :) :) :)
The video will share all ... but here are the basics:
White Rice - 1:1.5 rice to liquid (so, for example, 1c rice and 1.5c liquid)
simmer on low for 20 minutes
Brown Rice - 1:2 rice to liquid (so, for example, 1c rice and 2c liquid)
simmer on low for 40 minutes
For either method: rinse the rice well - I prefer to rinse and strain 3 times, swishing the rice around in the water each time to remove as much starch as possible. For brown rice: I'd actually soak it over night first, and then rinse. White rice is good soaked over night, too, however it's already easy to digest, so I don't worry about it.
Sauté in a good amount of heat-safe fat like ghee, coconut oil, or avocado oil. I prefer ghee.
Add in the liquid (I prefer bone broth), and a good dose of salt. Bring to a boil, cover, and turn down to low to simmer.
The Sous Vide ...
WOW!!! That salmon was honestly THE BEST salmon I've ever had. The flavor was great, but I'm talking more so about the texture / doneness. Just perfect ... and almost effortless. So thankful!! The tool I used is the new Pampered Chef Multi Cooker. It does pressure cooking, sous vide, slow cooking, yogurt, and also sterilizes bottles and such. This is the first experience I've had with sous vide, and WOW! I **ALWAYS** overcook fish (ugh!), but not any more. I'll be cooking fish in the sous vide from here on out.
Even if you do not have a sous vide, the recipe I used is basically a marinade, so I'll share it here so you can have the marinade if nothing else. It was good!
Marinade:
1/4c low-sodium soy sauce (I just used Bragg's)
2T rice vinegar (I used white balsamic)
2T honey
1T sesame oil (I used toasted sesame oil ... and half as much since the toasted sesame oil is so strong)
1t finely grated fresh ginger (I used at least double that)
1/2t garlic powder
4 - skin on salmon portions (about 6 oz each)
1 green onion, thinly sliced (I skipped this)
Yummy
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