Rosemary Fried Rice

      There are many ways to prepare rice. You may steam, boil or fry it. This recipe infuses the strong aromatic flavor of the rosemary herb to basmati rice, making it pleasing to the eye and tantalizing to the taste buds.

Ingredients.

2 cups of Basmati Rice

4 ½ cups of water

1 Red Onion

Vegetable oil

½ teaspoon of salt

5-10 rosemary leaves

Let’s Cook!

 In a kettle, boil 5 cups of water. Measure two cups of Basmati rice into a clean bowl and wash the rice. It is sufficient to give the rice at least two thorough washes. Slice the onion by cutting it in half, placing the flat side on the chopping board and slicing from the top side of the onion to the bottom, lengthwise. This will give you nice long half rings that will make the dish look pleasant too. Pluck a few rosemary leaves (not too many as rosemary is strong in both aroma and flavor) and clean. If the leaves are small, I prefer to use them whole but if they are large, I reduce their number and cut them in half. Again this is just to ensure that the rosemary doesn’t overpower your meal.

In a large saucepan, heat your vegetable oil until hot. Ensuring that the oil is hot helps to seal in the flavor of the onion. Put the onion in the saucepan and stir gently, separating the rings of the onion. Sprinkle the ½ teaspoon of salt over the onion and stir. Reduce the heat and watch closely because we want the onions to be golden brown and it very easy to go from golden brown to burnt! When the onion is golden brown you will detect a delicious sweet unique aroma that will also infuse into the rice. You may now pour the rice into the saucepan and stir. Ensure that the rice is completely coated in the oil and onion until you begin to feel it begin to stick to the pan. When you see this, measure and pour in the 4 ½ cups of hot water. Continue stirring to ensure that the rice is no longer sticking to the pan. Take the rosemary and drop into the water in the saucepan with the rice. Let the water boil for about five minutes and then cover the saucepan.

Depending on the amount of rice and the preparation, rice takes about twenty to thirty minutes to cook. However, I find that the best way is to observe. This is largely because there are different types of rice grain too. Once you can no longer see water on top of the rice, reduce the heat. This should be after about 15 minutes or so. When you next lift the lid (8-10 minutes after reducing the heat) and begin to hear popping sounds, you are almost done. At this point, do not cover the saucepan again. Leave to cook for another five minutes or so to allow any excess steam to get out. This ensures that the rice does not become sticky but instead separates grain from grain.

By this time your kitchen will be filled with the lovely aroma of rosemary and fried onion. The rice in the saucepan with have a slight brown tinge caused by the golden brown onions. The rosemary and onions will be resting on top of the saucepan, looking splendid! Your rosemary fried rice is ready to serve. You will love it!