Rice. Some people can never get it right. Take me for an example, before I was taught this tried and true method from the best MIL on earth. (Mother in Law...) Without fail, each time I prepared rice, the result was an odd combination of mushy on the outside with a hard crunchy center. Countless curries and multitudes of moussakas were served over a mysterious white mash of starch. It was shameful. So without further ado...
No matter how much rice or the size of the pot, you can cook perfect rice every time. Simply pour your rice into a pot and shake it so it's evenly distributed. Touch the top of the rice with your index finger and leave it there until the water comes up to the first line on your finger.
This much. Be sure to fill slowly and to keep your finger in the same spot. You can add or take away water as needed. Then cover the pot with a tight fitting lid. This is essential. If you don't have a lid, use a glass plate. Just make sure the steam doesn't escape. Bring it to a boil then turn down to low heat for 15 minutes. Turn off and leave the lid on for another 5 minutes. Fluff with a fork et voilà! Perfect rice. Easy enough, right? (If you are making brown rice, bring to a boil then simmer on low for 20 minutes, turn off and let sit covered for 10 minutes.)
Tuesday, December 8, 2009
How to make perfect rice every time.
Subscribe to:
Post Comments (Atom)
Posts
1 comments:
Awesome. I was about to give up on rice too. I was convinced (mostly by others) that I NEEDED to purchase a rice cooker. Boxes of rice purchased years ago still sit on my pantry shelf. Looks like I have a new challenge.
Shelby M.
Post a Comment