Rice, albeit a little plain most of the time, just needs the right twist to get everyone asking for it…and that’s exactly what happens at our house. Maria Luisa Tinoco, our mom, has been known as the “onion rice” master for as long as I remember, and its her that we have to be thankful for. Its very simple, easy to make, and definitely does not need to be done in a rice cooker or microwavable bag!
-Amanda
White Rice (Jasmine)
2014-11-07 10:10:18
Serves 5
Prep Time
5 min
Cook Time
7 min
Ingredients
- 2 cups of white rice (preferably mahatma jasmine rice)
- 3 cups of water
- 1/2 an onion
- 1 to 2 tbsp of corn oil
- 2 tspn of salt
Instructions
- In a medium pot with tight a fitting lid (no holes) sauté the half onion with the corn oil on high. We used a different kind of oil once and it did not taste the same at all. We actually only use 100% Mazola Corn Oil to be exact.
- Put in the rice and mix for a few seconds.
- Then put in the water and the salt.
- Bring to a boil and cook on high for a few minutes
- Cover with the lid and reduce to low heat.
- Cook for another 5 minutes. (Test it occasionally)
Notes
- Try to not uncover the pot while cooking
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