3 Techniques to Instantly Upgrade Your Rice

Summary

The video shows three rice dish recipes that go beyond basic sides to become flavorful main courses. The first is a rice pilaf made nutty and toasty by frying pasta and rice in butter before simmering in stock. The second is a vibrant Sofrito rice, packed with onions, peppers, and cilantro, baked to impart richness. The third is an Iranian crispy saffron rice, soaked and parboiled before being fried into a crunchy golden brown dome with intense popcorn-like texture and flavor.

Takeaways

• 😋 Makes 3 rice dishes - rice pilaf, Sofrito rice, Persian tadig
• 🧅 Uses lots of aromatics like onions, garlic, cilantro to add flavor
• 🍚 Rices include Jasmine, angel hair pasta, Basmati
• 🌾 Rinsing rice removes excess starch for better texture
• 🍲 Frying raw rice in fat helps separate grains
• 🥘 Sofrito rice gets flavor from fresh salsa-like mixture
• 🔥 Bakes Sofrito rice for added flavor
• 🌷 Saffron gives great flavor and color to tadig
• 🧺 Boiling and brining helps make tadig rice sturdy
• 🍿 Flipping and frying makes crispy tadig

Q & A

What are the three rice dish recipes presented in the video?

The three rice dish recipes are rice pilaf, Sofrito rice, and Persian tadig.

Why does the recipe boil the rice like pasta before making the tadig?

Boiling the rice like pasta before making the tadig helps hydrate the rice grains so they can stand up to being stirred and fried when cooking the tadig.

What gives the rice pilaf most of its signature nutty flavor?

Frying the angel hair pasta in butter toasts the starch inside, which gives the pilaf most of its signature nutty flavor.

What does the recipe use instead of a food processor if you don't have one?

If you don't have a food processor, you can use a knife to break down the Sofrito ingredients. It will take about 5 minutes of elbow grease but can be done.

Why does the recipe soak the rice in salt water before cooking the tadig?

Soaking the rice in salt water helps achieve the proper texture for the tadig. The brine also removes the brownish tint from the raw rice.

Why is evenly browning the tadig crucial when cooking it?

Evenly browning the tadig is crucial to prevent burnt or undercooked spots. You must move the pan every 3-5 minutes while cooking.

What kitchen tools are best for cooking these rice dishes?

A heavy-bottomed pot like a Dutch oven transfers heat slowly and evenly, which is best. Non-stick pans are also useful for getting crispy textures.

How does baking the Sofrito rice in the oven impact flavor?

Baking imparts nice roasty, Maillard browning flavors into the Sofrito rice that you can't get from just stovetop cooking.

Why squeeze fresh lemon or lime juice over the finished rice dishes?

The acid from citrus juices brings brightness and lifts the flavor of the rice, cutting through the richness.

What role does butter play in cooking these tasty rice dishes?

Butter adds rich flavor and allows you to fry or toast the rice and other ingredients, developing deeper nutty tastes.