After posting a how-to for the perfect grilled cheese a couple weeks ago, I thought to myself, “what are some other staples in the kitchen that can turn disastrous if not done just right?” The first thing that popped into my mind was rice! Perhaps its because I LOVED eating rice growing up. Some nights it was all I wanted for dinner, so I learned at a young age how to make it. In the process, I learned that there is a PERFECT way to do it and once you learn how it’s like riding a bike; you’ll be able to keep this on in the arsenal forever.
So, if you’ve ever suffered with rice that gets stuck the bottom of your pan, which then needs to soak for days to remove, or if you tend to end up with soupy results, this post is for you!
What You’ll Need::
- Rice (I’ve always preferred Mahatma)
- Butter (optional)
- Salt (optional)
What To Do::
- Learn your rice ratio. It’s super simple! Just remember 2:1. You’ll need 2 parts water to 1 part rice no matter how much rice you cook. You’ll always end up with approximately the same amount of cooked rice as the water you started with.
- Combine your rice and water in your saucepan.
- Allow the water to boil.
- Cover the pan, opening the steam vent or tilting the lid to allow the steam to escape.
- Turn your burner to medium
- Set your timer to 18 minutes and start it now!
- Whatever you do, don’t uncover your rice!! You can lift the pot briefly from the burner if your lid starts to bobble and allow the rice to simmer a bit, but do NOT lift that lid!
- When the timer goes off, remove the rice from the burner.
- Drop in a sliver of butter and a dash of salt if you wish
- Fluff with a fork and serve immediately!Nourish and Be Nourished::