For Better Rice, Make It the Mexican Way

One simple step boosts the grain’s flavor.

I could not make a batch of plain white rice if my life depended on it. For that, I turn to a rice maker, takeout, or the microwave. But Mexican rice I can make in my sleep. Since I know this recipe so well, let me tell you, there’s one step that can’t be skipped, and that’s frying the rice first.

Though everyone in my family makes it this way, I know that toasting rice isn’t exclusive to our Mexican culture. Toasting is actually a technique used in many rice recipes around the world, including rice pilaf, risotto, and even some versions of Indian-style basmati rice.

While the thought of fried rice might make you think of Chinese or Thai fried rice, where cooked rice is fried and tossed with other ingredients, what I’m describing is sort of the opposite: frying the rice before it is cooked. This step gives the grains a nice, nutty flavor and a gorgeous, slightly golden appearance. Coating the rice in oil before other liquids are introduced also helps “seal” the rice, so that it cooks more evenly, resulting in fluffier grains that don’t stick together in the way that, say, sushi rice is meant to.

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How To Toast Your Rice Before Cooking It

If you’ve never cooked rice this way before but would like to, you probably already have everything in your pantry to give it a go. In fact, you can pull off this technique with so many types of rice, including medium- and long-grain, basmati, jasmine, and some short-grain varieties, such as Italian arborio. As for the oil, you’ll generally want something with a high smoke point to avoid a bitter aftertaste. Vegetable, avocado, and olive oil that isn’t extra virgin are good choices.

Begin by adding a tablespoon of oil to a medium saucepan with a tight-fitting lid, and heating it over medium-high. Once the oil is shimmering, but not smoking, add a cup of rice, and stir it constantly. You’ll notice a toasty smell and a golden appearance after about a minute.

At this point, stir in a cup and a half of water or broth, bring it to a boil, lower the heat to a simmer, cover the pan, and cook the rice for 15 minutes or until the liquid is fully evaporated. When the rice is done, fluff it with a fork, and let it sit uncovered for a few minutes before serving it.

For traditional Mexican rice—or pilaf or risotto, for that matter—add chopped onion to the saucepan, and let it become translucent before adding the rice. Ground spices and herbs make for a more authentic and flavorful version of this rice dish, but when time is short, the toastiness alone is enough to transform a plain bowl of rice into a mouthwatering meal.

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