Crispy Orange Beef with Green Rice

People often ask me about the difference between white and brown rice. Brown rice is unpolished whole grain rice that is produced by removing only the outer husk. It becomes white rice when the bran layer is stripped off in the milling process.

The recipe for basic white rice is simple: liquid and rice. That’s it. Notice I didn’t say “water and rice” because that would be an injustice to the rice. You can cook rice in chicken broth, beef broth or vegetable broth. I like to add a splash of tomato juice to the cooking liquid. The ratio of liquid to rice depends on whether you like your rice soft or dry. If you like soft, tender rice, use 2 parts liquid to 1 part rice. If you like dry rice with separate, distinct grains, cut the liquid back to 1 ¾ cups.

In China, where along with India and Indonesia the most rice is consumed, rice is rinsed before cooking to remove the white powder that’s created when the rice is polished. You don’t need to rinse rice, but doing so will allow the grains to separate and result in even fluffier rice.

The method for cooking rice couldn’t be easier. Bring the liquid to a boil Add the rice and a bit of salt and stir it, just once. Return it to a boil and cover the pan with a tight fitting lid. Reduce the heat to low and forget about if for 15-20 minutes or until all of the liquid is absorbed. (Don’t be tempted to lift the lid during cooking because that allows steam to escape. And don’t stir the rice, or it will release more starch and create sticky, lumpy rice.) You can also bake rice in covered casserole at 350° for 30-40 minutes.

Put this technique to the work with this recipe for Crispy Orange Beef with Green Rice