Rice is basic, but I remember when I didn’t know how to make it. Everything has to be learned at some point.
Luckily it takes no time to learn, and it’s done before your hungry turns to hangry. With recipes that I’ve made before but I’m not completely sure of, I always like to touch base with the original. Don’t get me wrong, it’s fun to guess when you turn out right. But cooking guesses that end badly are very disappointing and what’s worse, leave you hungry.
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What you need: a pot or saucepan with a lid that fits. You need most of the steam to stay inside the pot while the rice is cooking, so it needs to fit well.
Makes 4 servings.
- 1 cup white rice
- 2 cups water
- Sprinkle of salt
- Pour water into pan.
- Turn heat to high and bring to a boil.
- Add rice and salt. Turn heat to medium-low, and make sure you only have a little steam coming out from under the lid.
- Cook for 20 minutes. Don’t lift the lid to check on the rice! It needs the steam to inside to cook.
- Turn off the heat and break it up a large serving fork so it doesn’t stick together as it cools.
That’s it! Adding a sprinkle of salt is optional but classic. If your rice is going to be mixed with meat and/or sauce, this will be less necessary.