Rice, Aga Style

This is a repost, one of my favs, in case you missed it first time around

There are two kinds of cooks in the world. Those who react and those who anticipate. We all know the "react type". You see them standing in front of the grocers meat aisle at 5:30 wondering what they will make for dinner. Next thing you know they are grabbing some thin strips of something, instant rice and frozen vegetables and a pre made salad kit.

Then we have the "anticipate type". They come in from work and have a plan, the ingredients and knowledge to pull off a lovely meal with minimal stress. Instead of spending 30 minutes running around the store and 30 minutes of trying to cook a meal why not spend the full hour at the hearth? Not every cook who anticipates owns an Aga but every Aga owner can anticipate.

Here is fool proof simple white rice recipe. This will even hit my 100/0 rule. Catch is it takes a bit, no problem you anticipated this. It will give the red wine a chance to breath before dinner.

mire poix before and after

Let's see how this went down in the Aga Kitchen. It takes about 45 minutes from beginning to end but little actual working time. This feeds four and rice makes great leftovers. I used saffron today but no need. I was only showing off that I had saffron. Plus I told you a few times that I had saffron so I can make you extra jealous ... of all my saffron. Enough, let's get to it.

White Rice, Aga Style

Gather up these tools and ingredients

  • A nice heavy pot, around 2 1/2 qts, with a lid
  • Your trusty kitchen timer
  • 1 cup white rice, nothing fancy
  • 1 tablespoon butter
  • 1 cup of mire poix small dice, mire poix is a fancy word for aromatic vegetables. I used 1/4 onion, 1 stalk celery and 1/2 of a small carrot
  • 1/4 cup white wine or dry vermouth (my preference)
  • good pinch of saffron (optional)
  • sea salt
  • bay leaf
  • 1.75 cups of water

OK, let's read all the instructions before we start. Or not. This one is pretty straight forward

Add the saffron and wine/vermouth into a small vessel and leave on a warm part of the stove top to bloom. Skip this step if you are not using saffron.

In your pan (which you should have pre heated in the Baking Oven while you were dicing your veggies) add the butter and a tablespoon of water. Swirl around and add the mire poix (veggies) with a pinch of salt.

With the lid on slide pan into the Baking Oven for 10 to 12 minutes. Onions should be translucent. Be sure nothing is sticking to the sides of the pot or they may dry out or burn

Timer goes beep and you add your rice to the veggies and give everything a nice stir to coat. Into the Roasting Oven, no lid, with the rice spreadout as best you can so there is maximum surface exposure. Set the timer for 5 minutes.

Timer goes beep and you add wine and water. Hit it with some salt. Taste the water, it should be slightly salty. Lid on the pan and in the Roasting Oven for 5 minutes.

Timer goes beep and you move to Baking Oven for 15 minutes. Timer goes beep again and you remove rice from oven and let rest in a warm place without opening the lid. No peaking.

Rice will rest comfortably for up to an hour on the warm part of the stove or in the Warming Oven if you are lucky enough for the 4 Oven model, in racing green of course.

It seems like a lot of moving around and timing etc. Do this every week and you will have the hang of it without the timer. You can swap out different vegetables or use no vegetables. Just be sure to still toast off the rice in the butter. Use chicken or shrimp stock. Learn the basics and build.

That's it, cook like you mean it, G