Ingredients with Measurements:
- 1 cup of long-grain white rice
- 2 cups of water
- 3 cloves of garlic, minced
- 2 tablespoons of honey
- 2 tablespoons of soy sauce
- 1 tablespoon of vegetable oil
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 green onions, thinly sliced
Special Equipment Needed:
- Medium-sized saucepan with lid
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-Step Instructions:
1. Rinse the rice in a fine-mesh strainer under cold running water until the water runs clear. Drain the rice and set it aside.
2. In a medium-sized saucepan, heat the vegetable oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the rice to the saucepan and stir to coat it with the garlic and oil. Cook for 1-2 minutes until the rice is lightly toasted.
4. Add the water, salt, and black pepper to the saucepan and stir to combine. Bring the mixture to a boil.
5. Reduce the heat to low and cover the saucepan with a lid. Simmer the rice for 18-20 minutes until the water is absorbed and the rice is tender.
6. In a small bowl, whisk together the honey and soy sauce.
7. Once the rice is cooked, remove it from the heat and let it sit covered for 5 minutes.
8. Fluff the rice with a fork and drizzle the honey and soy sauce mixture over the rice. Stir to combine.
9. Garnish the rice with thinly sliced green onions.
Time:
Preparation time: 5 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for cooking garlic and rice, low heat for simmering rice
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 200
Fat: 3g
Carbohydrates: 40g
Protein: 4g
Sodium: 440mg
Sugar: 8g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Olive oil or coconut oil can be used instead of vegetable oil.
- Maple syrup or agave nectar can be used instead of honey.
- Tamari or coconut aminos can be used instead of soy sauce.
Variations:
- Add cooked vegetables such as peas, carrots, or broccoli to the rice.
- Add cooked chicken, shrimp, or tofu to the rice for a complete meal.
- Use different herbs such as cilantro or parsley instead of green onions.
Tips and Tricks:
- Use a fork to fluff the rice instead of a spoon to prevent it from becoming mushy.
- Make sure to rinse the rice before cooking to remove excess starch.
- Use a non-stick saucepan to prevent the rice from sticking to the bottom.
- Double the recipe to have leftovers for the next day.
Storage Instructions:
Store leftover rice in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the rice in the microwave or on the stovetop with a splash of water to prevent it from drying out.
Presentation Ideas:
Serve the rice in a bowl or on a plate with a sprinkle of green onions on top.
Garnishes:
Thinly sliced green onions
Pairings:
This rice pairs well with grilled chicken, salmon, or tofu.
Suggested Side Dishes:
Steamed vegetables or a side salad
Troubleshooting Advice:
If the rice is still undercooked after simmering for 20 minutes, add a splash of water and continue cooking until tender.
Food Safety Advice:
Make sure to cook the rice to an internal temperature of 165°F to prevent foodborne illness.
Food History:
Rice has been a staple food in many cultures for thousands of years. Honey and garlic have also been used in cooking for centuries.
Flavor Profiles:
This rice dish has a sweet and savory flavor with a hint of garlic.
Serving Suggestions:
Serve this rice as a side dish or as a main course with added protein and vegetables.
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