Ina Garten’s Favorite Brand of Rice is So ‘Barefoot Contessa’
Barefoot Contessa star Ina Garten is a culinary icon who has an answer for any kitchen-related question. Millions have sought her guidance when it comes to making yummy dinners for family and friends.
But she doesn’t just offer kitchen wisdom when it comes to step-by-step recipe instructions. She also lets you know the specific ingredients that will make them taste even better. What would Ina Garten do when it comes to a recipe calling for rice? Her go-to rice brand is so Barefoot Contessa.
The ‘Barefoot Contessa’ loves to share her favorite brands
When Garten says that “store bought is fine,” she really means it. On her Barefoot Contessa blog, Garten shares the specific products she loves to use in her numerous recipes. From Hellmann’s Mayonnaise to Rao’s Homemade Marinara Sauce to Maldon Sea Salt, Garten has a number of favorites.
She prefers Grey Poupon dijon mustard, Swan’s Down cake flour, Tate’s chocolate chip cookies, and De Cocco pasta. But what about rice? Does the Barefoot Contessa have a go-to rice brand? The answer, of course, is “yes.”
Ina Garten’s favorite rice brand
The particular brand of rice that Garten prefers is RiceSelect Texmati rice. Not only does she list it in the “Shop” section of her blog, she also suggests it in the text of her recipes for Herbed Basmati Rice and Warm Brown Rice and Butternut Squash.
“I like the quality of Texmati rice. I use brown basmati rice, white basmati rice, arborio rice, and couscous. I just find the flavor fantastic,” Garten told Bon Appetit.
RiceSelect rices are packaged in 32-ounce plastic jars with screw-top lids for maximum freshness. Their selection features Texmati White, Brown, Wild, Arborio, and Jasmati. RiceSelect also sells CousCous, Orzo, Pearl CousCous, Quinoa, and more.
The ‘Barefoot Contessa’s’ Herbed Basmati Rice is ready in minutes
To make the Barefoot Contessa’s Herbed Basmati Rice, you’ll need one cup of Texmati White basmati rice, water, kosher salt, unsalted butter, minced fresh curly parsley leaves, minced fresh dill leaves, minced fresh scallions, and a pinch of freshly ground black pepper.
Simply combine the rice, water, salt, and butter in a small saucepan, then bring to a boil over high heat. Next, reduce the heat to low, stir once, and let it simmer (covered tightly) for 15 minutes.
Turn off the heat and allow the rice to sit covered for five minutes. Add the parsley, dill, scallions, and pepper before fluffing with a fork and serving warm.
The ‘Barefoot Contessa’s’ Basmati Rice Recipe is just as easy
Another take on this yummy side dish is Garten’s Basmati Rice recipe. You’ll need a cup of long grain basmati rice, a chopped yellow onion, unsalted butter or olive oil, water, kosher salt, sliced scallions, and minced fresh parsley.
Begin by cooking the butter and onions over medium heat for about three minutes, until translucent. Add the rice and toss in the pan until each grain is coated with butter. Next, add the water and salt then cover. Let the rice cook until tender and the water is absorbed, about 15 to 20 minutes.
Turn off the heat and let the rice sit for another 10 minutes. Finally, add the scallions and parsley before fluffing with a fork and serving warm.
Ina Garten’s Warm Brown Rice and Butternut Squash
To make the Barefoot Contessa’s Warm Brown Rice and Butternut Squash, you’ll need RiceSelect Texmati long-grain basmati rice.
- 4 cups (½ to ¾-inch-diced) butternut squash (1½ pounds)
- 2 tablespoons plus ½ cup good olive oil, divided
- 2 tablespoons pure maple syrup, divided
- Kosher salt and freshly ground black pepper
- 1½ cups brown rice, such as Texmati long-grain basmati
- 3 tablespoons freshly squeezed orange juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon good white wine vinegar
- 2 teaspoons Dijon mustard, such as Grey Poupon
- 4 scallions, thinly cut diagonally, white and green parts
- 2/3 cup dried cranberries
- ½ cup salted Marcona almonds
Garten’s recipe begins with roasting the butternut squash after tossing it in olive oil, maple syrup, salt, and pepper. You’ll cook the rice in a large saucepan, and make a vinaigrette with maple syrup, orange juice, balsamic vinegar, white wine vinegar, mustard, salt, pepper, and olive oil.
Once you combine the rice and vinaigrette, finish the dish by adding the squash, scallions, dried cranberries, and almonds.
The Barefoot Contessa airs Saturdays on The Food Network.