Delicious rice

Ingredients for 1 servings:

• 1 cup rice (long grain rice, parboiled rice)
• 2 cup(s) still mineral water
• 1 medium-sized onion(s) or 2 shallots
• lots of butter
• 1 cube of meat broth
• 1 cube of stock, fat
• 2 drops of oil (e.g. sunflower oil)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

which is simply great!

Peel the onion or shallots and dice very finely. Now, in the pot in which you will later cook the rice, heat a little butter plus 1 or 2 drops of oil—the oil is there to prevent the butter from browning. Add the diced onion or shallots and fry until translucent. When they’re ready, turn the heat up to full and brown the onion. Once the diced onion or shallots have reached the desired brownness, add plenty of butter (I usually use about half a pound, but I’ll also be cooking more than 1 coffee cup of rice). So, for one coffee cup of rice, use a tablespoon to cut off a corner of a 250g block of butter and add it to the pot. Keep the heat on full. Let the butter melt. Then add the rice and stir well so the rice grains can absorb the butter. This will also brown the rice grains a bit, which is what you want. Constantly stir and turn; the rice feels strange when stirred (like rough or crispy, try it out, you’ll feel it). I turn the rice for maybe 1 to 3 minutes in total, depending on the amount of rice. And then, while the heat is still on full, pour the water into the pot; it should really sizzle and steam. Now stir diligently and try to scrape up the browned bits that have burned into the bottom of the pot (but this isn’t necessary). Now, depending on the amount of rice and your taste, add a portion each of the meat broth and the fatty broth to the water with the rice. I only need a little or no salt (this is also a matter of taste). Now turn the heat down to the lowest setting. Now set the timer: cover and simmer on the lowest heat for 20 minutes. I almost always have a little water left after 20 minutes, so I taste the rice – if it’s still too chewy or firm, let it simmer for a few more minutes and then check again. However, I always only set the cooking time to 20 minutes, because once the rice is overcooked, it just turns into mush and can’t be saved. I prefer to check the pot every 3-5 minutes (after the first 20 minutes). That way I get the rice just right, soft with a little bit of a bite. So now, my family and I agree, you have such delicious rice that tastes really good and tasty even without anything else. Oh, and just so I don’t forget – I don’t use tap water, but store-bought still spring water. Note: The portion size and serving size always depends on whether the rice is being served as a side dish or as a main course. Just try it out, I have given the recipe and ingredients for one portion of rice.