Fancy Not Fried Rice

Name: Fancy Not Fried Rice
Ingredients: 2 -3 tablespoons canola oil; 2 cups basmati rice (but most basic white rice would work); cold water, to cover the rice by 1-inch; 3 ounces diced ham (I used John Morrell brand finely diced ham, as it is 96% fat free, and since it is fairly salty, I d); 3 green onions, chopped medium fine using both the white and green part; 8 ounces peas (I used Le Suerur brand canned Very Young Small Early Peas - 50% less sodium); Possible optional additions; diced carrot, mushrooms, corn, snow pea pods, chopped orange segments, snow peas, chopped cooked shrimp, anything; fresh peas, carrots or corn, will need to be blanched in boiling water until just tender; frozen peas, carrots or corn, will need to be blanched in boiling water until just tender

10 ingredients

9 steps

Ingredients

2 -3 tablespoons canola oil
2 cups basmati rice (but most basic white rice would work)
cold water, to cover the rice by 1-inch
3 ounces diced ham (I used John Morrell brand finely diced ham, as it is 96% fat free, and since it is fairly salty, I d)
3 green onions, chopped medium fine using both the white and green part
8 ounces peas (I used Le Suerur brand canned Very Young Small Early Peas - 50% less sodium)
Possible optional additions
diced carrot, mushrooms, corn, snow pea pods, chopped orange segments, snow peas, chopped cooked shrimp, anything
fresh peas, carrots or corn, will need to be blanched in boiling water until just tender
frozen peas, carrots or corn, will need to be blanched in boiling water until just tender

Directions

1

Heat the oil in a Dutch oven, or a smaller vessel with a heavy bottom, over medium-high heat. Add the rice and salt, stirring to coat the rice with oil. When the rice starts to appear opaque and chalky, add enough cold water to cover the rice by the width of two fingers (about one inch). Bring to a rapid boil, and boil - without stirring! - until the water level reaches the level of the rice.
2

Don't walk away, it happens sooner that you think.
3

Stir the rice once and reduce the heat to low and cover (I turned off the heat, but left the covered pot on the burner for 25 minutes as I have an electric stove). Set the timer to 20 minutes and walk away.
4

Do not uncover, think about or, most definitely, stir the rice.
5

If you are using any fresh/frozen vegetables, now would be a good time to blanch in boiling water with up to 1/4 teaspoon salt - when the water comes back to a boil - remove and drain
6

Chop onions and ham (if needed)
7

About 10 to 15 minutes after the rice has been covered.
8

Using a medium skillet over medium heat add ham and blanched veggies - after a minute of two add chopped green onions (you want them to be slightly softened, but not fully cooked) then when everything is heated add canned peas - you want everything warm, but not over cooked.
9

Uncover the perfect rice, add ham and veggies and fluff. You can leave the rice covered in a heavy pot and it will stay hot and in good shape for about an hour.