This is a great side dish when you want something quick to go with dinner. While we don’t eat much white rice in our house, there are a lot of good memories. My dad taught me how to make rice when I was growing up. I remember one night he made the best rice i had ever had; he told me he used white wine in addition to the water. When I got to college and started cooking for myself, I tried to recreate it. It was a disaster. Fortunately, this recipe has had the benefit of a decade of tweaking. Considering Todd and I ate the whole pot tonight, I think I’ve nailed it.
Everyday White Rice
1 Tbsp butter
1 Tbsp evoo
1 medium yellow onion, diced small
2 cloves garlic, smashed
2 thyme springs
1 c white rice, rinsed until the water runs clear
1/4 c white wine
1-3/4 c chicken stock
Heat a heavy-bottomed pot over medium-low heat.
In a 2-cup measuring cup, measure the white wine to a generous 1/4 cup, and then add the chicken stock until you have 2 cups of liquid total.
Once the pot it hot, add the butter, oil, onion, garlic, and thyme sprigs. Cook until the onions are translucent, about 7-10 minutes. (You want the onion to sweat, not saute.) Add the rice, chicken stock and wine, and cover to bring to a boil. Once boiling, stir to get any grains unstuck from the bottom, cover, and reduce the heat to low; set a timer for 15 minutes. Fight ALL of your urges to lift the lid – rice cooks with steam and you’ll let it all out if you peek. No peeking.
Fluff with a fork, and serve.
(Note: this can be made vegetarian with vegetable stock in place of chicken.)