Tomato-Sherry Shrimp: Make White Rice

Video Transcript

"Alright we're going to start toasting our rice, so we're going to turn our front burner up between seven and eight. We're going to put our large saucepan on here, and to make this rice a little bit creamier, in addition to putting a generous tablespoon of oil, we're going to be adding a tablespoon of butter as well. We're going to swirl our oil around so that it covers all of the bottom and just a little bit up on the sides. Alright while we're waiting for our oil to heat up, we're going to chop just two cloves of garlic, and cut the ends off and remove the fibrous material and get rid of it. We're going to go and cut each clove and then when we have both of them cut we're going to go over them to make sure that we're getting rid of any large chunks. Alright, we're going to scoop our garlic up and distribute it all over the bottom of the pot. Alright now we're going to go ahead and measure out one cup of rice. We're going to measure it right over the pot because if any spills then it'll go right into the pot and we won't lose any material. Here's our cup, and then we're just going to spread that evenly along the bottom. You can see there's still a little bit of rice in here, but when we add our vegetable stock, we'll add it into this cup, and that'll bring the rest of the rice out. You can do that, or you can just stick a finger in and pull the rest of that rice out. Alright, our butter is starting to melt, so we're just going to swirl the rice around to make sure that it picks up all the oil and the butter. We're going to toast it for between a minute and a minute and a half."