Ididn’t grow up thinking rice was something you just “made.” In our house, it was something you looked forward to, something that quietly stole the spotlight from everything else on the plate. I only realised much later that not everyone felt this way. For most people, rice is routine: rinse it, boil it, salt it, done. Functional. Forgettable. But my mom never treated it like that. She had a way of making rice feel like the main event without ever saying it out loud. And somewhere along the line, that’s where my so-called “rice fetish” was born, in a kitchen where something simple was handled with just enough intention to make it unforgettable.
She’d just do the basics right, rinse the rice properly, allow it to cook uncovered, allow it to rest (steam) properly and fluff it up using a fork before adding the final touch of butter and salt.
Honestly, it was pretty straight forward but what it delivered was flavourful rice that was neither undercooked nor overcooked. She treated it like pasta, nothing soggy, just well cooked with a slight bite to it for texture. So yes, the most important step was her switching off the stove, putting the lid on, and walking away. No stirring. No fluffing. No checking. The rice was left alone to finish itself, to settle, to absorb everything it had just been given.
When she finally opened the pot, it was time to finish it off with butter and salt, leaving each grain of rice coated in butter that had melted into every grain, with just enough salt to bring it alive. It didn’t need gravy, didn’t need meat, didn’t need anything else competing with it. More often than not, I’d eat the rice first, sometimes on its own, which is a problem because I’d be full by the time we’re meant to dish up 😛
Great recipes to serve with:
- Mexican Beef Rice Bowl Recipe
- Pork Tenderloin with Creamy Mustard Sauce Recipe
- Baked Peri Peri Chicken Recipe
- Roasted Chicken and Vegetable Stew Recipe
- Green Bean and Lamb Stew / Groenboontjie Bredie Recipe
- Durban Curry Bunny Chow Recipe
- Tomato Oxtail Stew Recipe
Ingredients
- 1 ½ cups rice long grain rice, jasmine, basmati etc.
- 2 cups water warm
- 2 tbsp butter optional
- salt to taste
Instructions
- Rinse the uncooked rice under water until the water runs clear. Note: this removes unwanted starch.
- Add cups of warm water to the rinsed rice, give it one stir and bring to a boil. Boil, uncovered, until the most of the water has evaporated, approx. 10-15mins.
- Once the water has evaporated, turn off the heat, cover and allow to rest for 10 minutes.
- Thereafter, remove the lid and using a fork, gently fluff up the rice. Add the butter and salt. Gently incorporate and you're ready to serve