Home Cookin Chapter: Recipes From Thibeault’s Table
Perfect Rice Every Time
If you want perfect rice every time, this is the method to use. I’ve been following this practice for over 30 years.
Bring a large pot of water to boil, as you would if you were cooking pasta. Salt the water and add one or two cups of rice. Let the rice simmer for about 6 minutes and then do a “bite” test. Like Pasta, the rice should be almost tender or “al dente”. When the rice reaches this point, drain well and put the rice back in the pot. Cover with either a tea towel or paper towels, put the lid back on the pot and let the rice steam in its own heat for 5 to 10 minutes. The rice is now ready to serve. Just fluff with a fork, and adjust seasoning, salt, pepper, herbs, etc…, and add butter (Optional). TIP: Don’t stir with a spoon as it crushes the tender grains of rice.
This works for every rice variety, including, wild, long grain, short grain, brown and basmati. Basmati takes the least amount of time to cook, usually between 7 or 8 minutes. Long Grain white rice between 9 to 11 minutes and wild rice will take considerably longer.
My favourite rice is Tilda Basmati. I buy it in 10 pound bags and use it for just about everything except in Asian dishes where I use Jasmine.