Rice is a great, easy food to cook. It lasts in your fridge, so you can make extra and not worry about cooking for the next few days. It is also pretty cheap. Here is how to not fuck it up.
(image courtesy of pixabay)
Long or Medium Grain Rice
1.5 cups of water (355 ml)
Combine ingredients into a medium sized pot, with a lid. There should be plenty of room at the top. If there isn’t, it will boil over.
Put stove on high heat. Let the water come to a boil (big bubbles rapidly coming to the top). Once it does, stir it, and immediately put the stove onto low heat. If you don’t, the rice will burn and stick to the bottom of the pot. It’s tempting to stir (to avoid sticking), but this will cause the rice to clump and lose its form.
Cook on low heat for 18-20 minutes. Turn off heat, and let it sit in the pot for about five more minutes. Stuff face, and, once the rice has cooled to room temperature (so you don’t raise the temperature in your fridge), put it away.
Rinse the rice in cold water once or twice. Some people let it soak, but I’m lazy.
Combine ingredients in a medium sized pot. Put stove on high heat, and bring rice to a boil. Once boiling, stir, put the lid on, and drop the heat to low. Cook for 20-30 minutes. Resist urge to stir. Again, once it is done, let it sit a few minutes before serving.
Short grain rice is really good for things like sushi (usually you add other things to it, like rice wine vinegar, or mirin or something) or just stuffing your face. Yum.
2.5 cups of water (600 ml)
Put all stuff in pot. Turn stove to high heat, and let it come to a big boil. Once it is boiling, stir vigorously because brown rice is heartier, and then put the lid on. Bring the temperature to low heat, and let that sucker simmer (tiny bubbles) for 40-50 minutes. There should be no water visible when it is done cooking. Let it sit in the pot for five minutes, then feast.
To Make Rice More Exciting...
Substitute the water for stock or broth
Add spices. Garlic, turmeric, chili powder, cumin and coriander are a good combination.
Make “Italian” rice by adding one can (about 7 tablespoons) of tomato paste. Add 1 tsp rosemary, 2 tsp basil, 1 tsp oregano. Smother in top with mozzarella.
To give rice a bit of texture, saute it in hot oil before adding your water. Make sure the oil is hot before you add the rice. You should drain the oil before cooking the rice, but I never do. Again, lazy.
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