Kitchen Basics: Perfect White Rice Every Time
Perfect rice can be the difference between a soggy mess of a meal or a perfectly delightful bowl. So when it comes to kitchen basics, this is an important one.
Too much water and you get mush, too little and you get something too crunchy. Rice should be light, fluffy and you should be able to tell the grains apart. No one likes mush! Seriously.
I like mine plain, but some people like to add butter at the end. It adds a nice glisten to the rice and keeps it from congealing as one big mass as it cools. I'm down with the idea as long as your adding just a little bit in there and it doesn't take away from the fluff to become a greasy mess.
Here are a few recipes that go well with fluffy rice:
makes 2 portions
1 C rice
1 1/2 C water
Pinch of sea salt
15 mins cook
Grab a medium pot (or if you're like me, the rice cooker).
Measure out one cup of rice. Place rice in your cooking pot, making sure it’s large enough as your rice will double in volume as it cooks.
Rinse your rice 2 or 3 times, until the water runs clear. Once that’s done add 1.5 C of water & a pinch of salt. Stir once.
Bring to a boil uncovered. Once boiling, reduce to lowest heat. Cover & let it cook slowly for about 10 minutes (or all the water has evaporated).
I usually just set a timer for 10 minutes once I turn down the heat. This way I can move on to other things while the rice cooks. Once everything is cooked. Turn off the heat, fluff rice to let the steam escape, let it cool down a touch a serve.