Oh rice, how can I love you? Let me count the way! Dressed or undressed, long grain or short grain, as a side or as the star of the dinner table—either way, rice is simply a cook’s best friend.
I make rice at least once a week for one reason or another, and there’s one ingredient I almost always add to the dish: A bay leaf.
What can bay leaves do for rice?
When it comes to bay leaves, I find that people fall into one of two camps: Either you think they’re an essential flavor base for everything from soups to curries. , or you think it’s a tasteless myth based on a secret. A cabal of classically trained chefs and bay leaf growers.
I’m not here to argue, but I can say that adding a bay leaf to a pot of rice gives each grain a subtle, almost piney aroma and a delicate, herbal flavor. will give who cannot do so. Every time I make this, I feel like a master chef.
You might be worried that this bay-scented rice will clash with your main dish, but fear not. I’ve been doing this for years, and I’ve found that rice cooked with bay leaves always complements what’s on the table. Baked salmon To veggie stir-fries.
After all, that’s the purpose of bay leaves in cooking: they add a calming undertone meant to enhance the other flavors of a dish—never overshadow, the way a supporting actor sets a scene. It helps the main actor shine. Once you dig into your dinner, you won’t even taste the bay leaf.
How to Add Bay Leaves to Rice
I often use the stove top method to cook rice, although you can do it in a rice cooker or your favorite rice cooker. After mixing the rice, water and salt in the pot, I just put a bay leaf in the center of the rice before opening the lid. The leaf stays on top of the rice while cooking, so it’s easy to remove before puffing and serving.
By the way, I’ve found that it’s a great way to either use up a jar of bay leaves before they lose their potency or to use bay leaves that are a little past their prime. done Even those old, brittle bay leaves have enough oomph to season a pot of rice.