Many hounds like to toast long-grain rice, especially basmati, in oil or butter for a few minutes before adding water or stock to enhance its flavor. Whether you choose a neutral oil, olive oil, or butter depends on your taste and the dishes you’ll be serving the rice with. DanaB says she sometimes sautees rice in lightly browned butter, which gives the rice a nutty, extra-buttery taste. You can saute until the rice turns tranluscent or until it’s golden, again depending on taste. Fleur uses the method for texture as well as flavor, saying it comes out perfect, with the grains always fluffy, but separate.

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Do you pan-toast your rice before cooking?

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