Makes about 11/2 cups, enough to add to 2 quarts of soup or stew (see Note) Makes about 11/2 cups, enough to add to 2 quarts of soup or stew (see Note)
The kernels of long-grain rice remain distinct when cooked, unlike those of medium-grain rice including arborio (used to make risotto) or short-grain sushi rice, where the starch binds the kernels together. This quality makes it a perfect add-in to brothy soups.
11/2 cups water
1/2 cup long-grain rice
Coarse salt
1. Put the water in a heavy-bottomed pot and bring to a boil over high heat. Add the rice and a pinch or 2 of salt, stir once, lower the heat, cover, and cook at a slow simmer until the liquid has been absorbed and the rice is fluffy, 15 to 20 minutes.
2. Fluff the rice with a fork. If not using immediately, keep at room temperature for up to 2 hours or let cool, cover, and refrigerate overnight. Let come to room temperature before using.
Add to: Lemon and Egg Drop Soup, Lobster Bisque.
Note: Triple this recipe for enough rice to serve 4 as an accompaniment; quadruple it to serve 6.