Rice Side Dish

How to cook fluffy rice

1. The rice should be fluffy. A long-grain variety is ideal, parboiled rice, most often sold as “steamed”. Rice must be rinsed, though many people wonder why. When rice is polished, a lot of rice flour is left on the grains, and it turns the rice into porridge when cooked. So do not be lazy.

2. Rinse the rice under running water until the water runs clear.

   

3. Cook the rice. Bring the water to a boil in a pot, using twice the volume of the rice: to cook a cup of rice (180 g), you need two cups of water (400 ml). Add 1-2 pinches of salt to the water and add the rinsed rice to the boiling water. Cook covered at a very gentle simmer. The cooking time for rice is 18-20 mins, so keep an eye on it.

4. As soon as the rice has absorbed all the water, take the pot off the heat and gently stir the rice. Cover the pot with the lid and let the rice “rest” while the vegetables cook. Even if the rice sticks together a little in clumps, it is not a problem.

   That said, there are a great many ways to cook rice. If you know a different way, use it.

   

How to prepare the vegetables

1. While the rice is cooking, parboil the Brussels sprouts. Cut off the remains of the stems with a sharp knife. Boil the sprouts in boiling water for 3-4 mins, you only need to parboil them. I recommend adding 0.5 tsp of sugar (2 g) to the water so the sprouts keep their wonderful green color. Many people recommend simply blanching in boiling water, which also works. Cool the boiled sprouts under running water and cut each one in half.

   

2. Prepare the other vegetables. Peel the carrot and cut it into large cubes, seed the pepper and cut it into pieces of about the same size. Drain the liquid from the canned corn. Separate the garlic, small heads are best, into cloves without peeling them.

3. Fry the carrot with the garlic. Heat the olive oil in a deep frying pan over medium heat. As soon as it gives off a characteristic smell, fry the carrot for 3-4 mins until it browns slightly and softens. Add the garlic cloves and fry for another 2-3 mins. Add salt and pepper and a pinch of ground dried rosemary, which gives the dish a wonderful aroma. You can also use your favorite aromatic spice, for example, many people like savory or mint. Here you can let your imagination run wild.

   

5. Add the cut pepper and fry over medium heat until the pepper is soft, about 5-6 mins. It is very important to stir the vegetables fairly often.

   

6. Add the canned corn and pour in half a cup of hot water (100 ml). Stew the vegetables for 10 mins, covered, over low heat.

   

7. Add the halved Brussels sprouts and keep stewing the vegetables, covered, for at least 10 mins. It is important that all the liquid in the vegetables evaporates. If there is still liquid left, take off the lid and let it cook off.

   

How to combine the rice with the vegetables

1. Mix the vegetables with the rice. Stir the rice once more, taking care that no grains are stuck together, add it to the vegetables along with the butter and mix thoroughly.

   

   Leave the rice and vegetables covered for 5-10 mins so the rice warms through and takes on the aroma of the vegetables.

Serving

1. The rice side dish is ready, all that is left is to divide it among plates.

   

   You can pair this side dish with stewed or fried meat or fried chicken. Or you can eat it as a dish on its own. This side dish is a complete vegetarian meal.