Cooking Rice In White Wine Is The Upgrade You Didn't Know You Needed - Tasting Table

"Sometimes plain rice is just what the doctor ordered, especially if you're pairing it with a powerfully-flavored stir fry or slow cooker vegetable curry recipe. But when the starch is a star player, cooking it in a flavorful liquid like white wine takes your meal from predictable to unforgettable. The grains absorb the complex notes of the alcohol for a subtle yet refreshing and aromatic boost."

"Cooking rice in wine is super simple: Use the same amount of vino as you would water or stock; combine it with washed, raw rice; and cook until the grains absorb the wine and turn fluffy. For a more understated flavor, many recipes use 1/4 to 1/2 cup of the alcohol for every cup of rice, with broth or stock as the rest of the cooking liquid."

Cooking rice in white wine adds subtle, complex aroma and flavor as the grains absorb the alcohol. Use the same amount of wine as water or stock, or substitute 1/4 to 1/2 cup wine per cup of rice with broth as the remaining liquid to temper intensity. Brown and wild rice can handle more wine, while white rice showcases smaller amounts. Choose a dry white to avoid excess sweetness; sauvignon blanc lends fruity, grassy acidity, while pinot grigio provides citrusy, floral, mineral notes. Avoid using wines that would not be pleasant to drink and consider aromatics like onions, garlic, and butter when cooking.

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