Copyright Thomas Saaristo  All Rights Reserved
House rice
This is my fool-proof method for steaming rice. Technically it is called a pilaf because
the rice is toasted in hot oil which I think should be a required step for making rice
especially rice as a side dish because it gives the rice so much flavor. Change your
method for making rice by using my technique and you'll be absolutely amazed by the

2 tablespoons vegetable oil
1 tablespoon House salt
2 teaspoons red pepper flakes, then more to taste
2 cups white rice
4 cups fresh cold water

Heat a large sauce pan over high heat for 2 minutes. Add the oil and heat for another
minute. Add the salt and count to 10. Add the rice and stir to coat with the oil and the
salt. Continue to toast the rice for 2 minutes. Carefully add the water (it will sputter
but die down quickly) and stir.

Place a square of foil on the sauce pan and then secure the lid. Bring the rice to the
boil then turn the heat to the lowest setting. Set a timer for 15 minutes. Remove the
pan from the burner and set the timer for 5 minutes before fluffing with a fork.

The steamed rice can be held for several hours after steaming as long as you don't
remove the lid or the foil. When you're ready to serve, remove the covers and fluff
with a fork. The rice will be perfect