I don’t understand people who don’t like rice, Ricists. I can live on rice, rice bowls. When I don’t know feel creative or not sure what to make, rice bowls are the solution. I start rinsing basmati rice and letting my brain come up with an idea. Especially when I need to come up with something quick. Basmati and Jasmin rice cook in 12 minutes.
Basmati is our favorite. There are two brands I love is Royal and Tilda. I buy a 10 pound bag at Jons or Superking markets in Los Angeles. Both markets carry an incredible selection of rice and groceries from all over the world. Go there, it’s an adventure.
My rice bowls are basically salads on a bed of rice. You can make your rice bowl very basic or extravagant. I like them simple, but for my husband, the more things, the merrier.
Before making the rice:
- you MUST rinse the rice! Rinsing helps to remove some of the arsenic that accumulate in rice. Also the dust, dirt or debris that may be on the rice grains.
- If you don’t use a rice maker, wrap the lid with a clean kitchen towel. It will absorb the steam from the rice so your rice doesn’t get mushy.
- Never open the rice lid while the rice is cooking. It will let the steam out and would mess up your rice.
Types of rice
- Basmati — long-grain rice from India with a delicate, nutty flavor and fluffy texture. The grains stay separate when cooked.
- Jasmine — fragrant Thai rice, slightly sticky and soft. A little sweeter than basmati.
- Brown rice — whole-grain rice with the bran intact. Chewier and nuttier than white rice, with more fiber and nutrients.
- Wild rice — technically a grass seed, not rice. Dark, chewy, and earthy with a slightly smoky flavor.
- Arborio — short-grain Italian rice that releases starch as it cooks, creating the creamy texture essential to risotto.
- Sushi rice — short-grain Japanese rice that turns sticky and glossy when cooked. Seasoned with rice vinegar for sushi.
- Black rice — also called forbidden rice. Nutty and slightly sweet with a deep purple color and high antioxidant content.
Basic Basmati Rice Recipe
Perfectly cooked basmati rice with light, separated grains — ready in just 12 minutes. A simple, foolproof method that works every time.
Servings: 2 people
Equipment
- 1 medium saucepan with a lid
- 1 white kitchen towel or paper towel
- 1 fine sieve
Ingredients
- 1 cup basmati rice
- 1¼ cups water
- Sea salt
- Freshly ground pepper
Instructions
- Bring the water and salt to a rapid boil in a medium pot or saucepan.
- Meanwhile, place the rice in a fine-mesh colander and rinse under cold running water until the water runs clear. Alternatively, soak it in cold water for a few minutes, drain, and soak again until the water is no longer cloudy.
- Stir the rice into the boiling water and bring back to a boil, then reduce the heat to a simmer. Cover with a lid wrapped in a clean kitchen towel — this absorbs the condensation and keeps the rice from getting watery. Don’t lift the lid while the rice is cooking, or the steam will escape. After 12 minutes, check: if the water has been absorbed and the rice is tender but not mushy, it’s done. If not, replace the lid and cook for another 2–3 minutes.
- Remove from the heat and let the rice rest, lid on, for at least 5 minutes.
- Fluff with a fork, adjust seasoning, and serve.
More Rice Recipes
Wild Rice With Vegetables & Herbs
Simple Rice Bowl with Kale, Jalapeño & Radish
A quick and nourishing rice bowl loaded with sautéed kale, crispy toasted pumpkin seeds, and fresh jalapeño and radish — ready in 12 minutes and naturally vegan and gluten-free.
Servings: 4
Equipment
- Wok or large skillet
- Small skillet (for toasting the pumpkin seeds)
- Garlic press
- Knife and cutting board
- Deep plates or bowls (for serving)
Ingredients
- 2 cups cooked basmati rice
- 8-10 kale leaves - spine removed (or handful spinach)
- 4 tablespoons pumpkin seeds - pepitas
- 1 jalapeño
- 2 – 4 small radishes
- 1 garlic clove
- 1-2 tablespoons Olive oil
- Bragg’s amino acids - optional or sea salt
Instructions
- Cook the rice. While the rice is cooking, chop the kale finely. Put it into a wok or large skillet over high heat and add 2 tablespoons of water. Press in the garlic clove, sprinkle with salt and cook for 5 minutes.
- Toast the pumpkin seeds in a skillet over medium heat for 2-4 minutes.
- Cut the jalapeño lengthwise, remove the seeds and the stem, and slice it as thinly as possible, and set aside.Slice the radishes into thin rounds and set aside.
- Add olive oil and cooked rice into the skillet with 1 tablespoon of Bragg's amino acid and toss. Remove from the heat and serve in deep plates or bowls. Top with jalapeños, toasted pumpkin seeds and radishes, and hot sauce, harissa or sriracha, if you like spicy.
