Tuesday, August 21, 2012

Perfect White Rice

I'll admit it. I have a gift. I can make perfect white rice all the time, every time. It doesn't matter where I bought the rice, the quality of the stove, how beat up the pan is, or the ph level of the water. My rice is always perfect.

The thing is though, I don't think it's anything special that I do. I read the directions off a package once, and have cooked it that same way ever since. With this simple recipe you'll never need a rice cooker, and you'll always be twenty minutes away from making great fried rice out of your leftovers.

Take one part rice to two parts water. Mix together in a pan over high heat. Bring to a boil, stir thoroughly, then reduce stove to low and simmer for fifteen minutes. Remove from burner and let stand for five minutes. Fluff with a fork and serve.

See how easy that was? Now you can top it with stew, vegetables, or meat strips, stir it into broth for rice soups, eat it plain or with your favorite seasonings, and toss it into a frying pan with soy sauce, chopped vegetables and/or meat, and an egg to make a quick and easy stir fry.

Best of all, if you have any kind of bulk nearby, they're sure to have rice, so it's an easy, zero-waste staple for any meal.

P.S. For those of you yearning for the health benefits of brown rice, just soak it in water for several hours, strain, and cook as you would white rice. Otherwise you'll have to cook it for almost an hour.

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