Saturday, March 8, 2014

finally! Tastey Haitian White Rice

This week Arold made some yummy white rice, bean sauce, and chicken in sauce. It was delicious! The thing is that he always makes way more bean sauce than rice, so we have to make more rice or it goes bad. This week was no different. Last night I was looking for something Arold could pack in his lunch, and all I could find was bean sauce--which is not so appetizing on it's own. So I started a pot of rice, but the peanut gallery was not very supportive. I have been making "Haitian" rice for a few years now, but no matter how closely I follow the directions my husband gives me it is too sticky/wet or it doesn't taste right (code for it doesn't have enough salt). I don't think he was very optimistic about his lunch for today.

I carefully measured the water and rice. I made sure to add more salt than I thought was necessary. When it was time to put a little oil in the boiling water, I decided to use coconut oil instead of canola oil because I thought it would be healthier and maybe taste a little better. Probably most importantly, I was very careful about my lid placement while the rice was boiling. (Arold always leaves it a little bit cracked, letting some air out, as it simmers.) When my rice was finished I tasted it and was pretty proud of myself. I had made some pretty tasty white rice. Arold was still skeptical and didn't taste it before going to bed.

Well, all my hard word paid off! This morning Arold pronounced my rice was better than his. Finally, I have mastered making Haitian white rice!!!!

So here's my estimated recipe for Tastey Haitian White Rice

  1. Start boiling a little less than 3 cups of water
  2. Add some salt, then add a little more than you think is necessary
  3. Add 2-3 teaspoons of coconut oil (maybe more)
    Optional: a handful of finely chopped leeks OR two dashes of onion powder, some garlic powder
  4. When the water is boiling, add about 1 and 3/4 cups rice--stir so it doesn't stick to the bottom of the pan
  5. Bring the water back to boiling uncovered
  6. Once it's boiling again, stir to be sure the rice is not sticking to the bottom. Then turn down the heat to a fast simmer and cover the pot (for not so sticky rice, leave the lid slightly cracked
  7. Make sure the pot doesn't boil over or dry out (adjust lid to avoid both problems)
  8. I occasionally stir/fluff the rice while it's cooking, but I know others avoid that.
  9. When the rice is the desired tenderness, remove the lid to cook out all extra water.
  10. Enjoy with some bean sauce or other delicious dish/sauce.

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