Name: Faux Leftover Rice
Total time: 1 h 15 min
Ingredients: 2 tablespoons vegetable oil; 2 cups jasmine or long-grain white rice , rinsed (see note); 2 2/3 cups water

Time

55 minutes, plus 20 minutes chilling

Yield

Serves 8 (Makes 6 cups)

Ingredients

2 tablespoons vegetable oil

2 cups jasmine or long-grain white rice, rinsed (see note)

2 ⅔ cups water

Test Kitchen Techniques

Ingredients

2 tablespoons vegetable oil

2 cups jasmine or long-grain white rice, rinsed (see note)

2 ⅔ cups water

Test Kitchen Techniques

Ingredients

2 tablespoons vegetable oil

2 cups jasmine or long-grain white rice, rinsed (see note)

2 ⅔ cups water

Test Kitchen Techniques

Why This Recipe Works

For a different take on a leftover classic, we created a faux leftover rice recipe to use in our Indonesian-Style Fried Rice recipe. Tweaking the cooking process gave us a recipe that we could prepare with little foresight because we could avoid cooking the rice the day before or waiting until we had leftover rice on hand. To mimic the firmness of leftover rice, we rinsed the raw grains and sautéed them in some oil. We then cooked the rice in less water and let it cool in the refrigerator.

Before You Begin

To rinse the rice, place it in a fine-mesh strainer and rinse under cool water until the water runs clear.

Instructions

Heat oil in large saucepan over medium heat until shimmering. Add rice and stir to coat grains with oil, about 30 seconds. Add water, increase heat to high, and bring to boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, about 18 minutes. Off heat, remove lid and place clean kitchen towel folded in half over saucepan; replace lid. Let stand until rice is just tender, about 8 minutes. Spread cooked rice onto rimmed baking sheet, set on wire rack, and cool 10 minutes. Transfer to refrigerator and chill for 20 minutes.

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Appears In

Magazine

May / June 2011

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