Arborio Rice with Garlic
Arborio in the rice cooker with smashed garlic, fluffed with seasoned rice vinegar. Not risotto, and better than plain rice next to anything rich.
- Serves
- 6
- Total
- 40 min
Arborio in a rice cooker, which is not what arborio is for and is exactly why it works. The high starch gives you a rice that's plump and slightly sticky rather than separate, and it takes seasoning better than long grain does.
Two things make it: garlic smashed in with the water, and seasoned rice vinegar folded through at the end. The vinegar is what stops it being a bland starch beside heavy food.
If it's not right
- Gluey: rinsed too little, or too much water.
- Bland: more vinegar before more salt.
- Dry: fold in a spoon of water and let it sit covered for five minutes.
Ingredients
Method
-
Rinse the rice until the water runs nearly clear. Some starch should stay.
-
Rice, water and the smashed garlic cloves into the cooker. Run the standard white rice program.
-
When it's done, fish out the garlic if you want to, or leave it in and let whoever finds it have it.
-
Fluff with a paddle, then fold in seasoned rice vinegar a splash at a time, tasting as you go.
-
Salt to finish.
Goes with
- Also good with
- The vinegars, and when to use which, Hummus
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