Secret #5: How to make Rice that’s Extra Nice

Welcome to Day 5 of our 20-Day/20-Part series of blog posts titled “Tips, Tricks, and Secrets of Professional Chefs”. Yesterday we talked about the importance of heating or cooling plates before serving.

Today, let’s take a look at…

Secret #5: How to make Rice that’s Extra Nice

Sauteing Rice

Hi, I’m Chef Perry…I’m a carb-junkie, and I love rice (every one say, Hi Perry…)

Seriously, I don’t even need it served with anything else; a nice bowl of properly cooked rice, a pinch of salt or a splash of soy sauce, and I’m a happy cook. Admittedly, plain boiled or steamed white rice can be a little bland, but here’s a kitchen secret to make your rice extra nice.

I picked this tip up back in my teens, working in a Mexican restaurant: always lightly brown your rice in a little olive oil, before you add water and boil it.

Sauteing rice for my Creole Risotto, at the 2012 Tualatin Crawfish Mystery Box Cook-Off

Sauteing rice for my Creole Risotto, at the 2012 Tualatin Crawfish Mystery Box Cook-Off

Essentially, you’re toasting the rice, which, just like when toasting nuts or grains, produces a deep, rich, nutty aroma and flavor. Add a pinch of salt and maybe a little minced shallot (which gives a mild onion/garlic flavor) and you have something truly exceptional.

I use this step whenever I prepare rice as a side, for risotto, for Spanish rice…pretty much everything but sushi rice, which needs to be stickier that this process allows for.

Browning works great with all types of white rice, brown rice, and is especially good with a wild rice blend.

Here’s the basics…

Heat 1 tbsp. olive oil in a skillet set over medium heat. Add 1 cup of rice (I prefer jasmine) and saute until the ends of the rice are translucent, and it’s just starting to color. You can add some finely minced shallots in this step, as well.

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Combine the rice with 1 3/4 cups water in a heavy saucepan and add salt to taste. Include 1 tsp. olive oil and set the pan over high heat. Heat the water until it comes to a boil. Reduce the heat to low, stir the rice, and cover the pot. Let the rice cook for 12 to 15 minutes or until all of the water has been absorbed.

Remove the pan from the heat and set aside, covered, for another five minutes. This allows the rice to steam slightly.

Fluff the rice grains with a fork before serving.

NOTE: For flavored rice, replace the water with chicken or beef stock, or add spices like curry powder, 5 Spice, Italian seasonings, or a little cumin and chili powder.


Be sure to subscribe to our blog for updates, and come back tomorrow for Secret #6: Sexy Food!


Chef Perry




7 Rules for Perfect Wine Pairing

photo by Food & Wine

Food & Wine’s Ray Isle simplifies the task of pairing food and wine into seven mantras; Test Kitchen Supervisor Marcia Kiesel creates enlightened recipes for each.

Pairing Rule #1: Serve a dry rosé with hors d’oeuvres
Pairing Rule #2: Serve an unoaked white with anything you can squeeze a lemon or lime on
Pairing Rule #3: Try low-alcohol wines with spicy foods
Pairing Rule #4: Match rich red meats with tannic reds
Pairing Rule #5: With lighter meats, pair the wine with the sauce
Pairing Rule #6: Choose earthy wines with earthy foods
Pairing Rule #7: For desserts, go with a lighter wine

For more details, recipes, and suggested wines for each of these tips, see 7 Rules for Perfect Wine Pairing


How to clean button mushrooms

Native to grasslands in Europe and North America. “Agaricus bisporus” (the common mushroom) is cultivated in more than 70 countries and is one of the most commonly and widely consumed mushrooms in the world. It was first described by English botanist Mordecai Cubitt Cooke in his 1871 Handbook of British Fungi.

Among English speakers, it is known by many names. A young specimen with a closed cap and either pale white or light brown flesh is known as a button mushroom or white mushroom.

In strains with darker flesh, the immature mushroom is variously marketed as a crimini mushroom, baby portobello, baby bella, mini bella, portabellini, Roman mushroom, Italian mushroom, or brown mushroom. At this stage of maturation, the cap may also begin to open slightly.

In maturity, it is called a portobello. The French name is champignon de Paris (“Paris mushroom”). – Wikipedia

How to clean: