How To Make Perfect Rice Every Time
If your rice sucks read this
In times like we are in, we need proper nourishment.
Rice, in particular, brown rice, is a great side dish that goes with all types of cuisine- Thai, Chinese, Indian, Italian, and anything else you might be whipping up in-between zoom calls and watching the news.
I’m not here to talk about nutrition right now. However, I will say this: brown rice is a whole grain, loaded with nutrients. More information on its nutritional value can be found here.
I’ve seen many well-intentioned cooks struggle with producing, fluffy, moist but firm, rice. Too much water, not enough water, lifting up the lid while the rice is cooking, whatever. So, let me share how you can make perfect rice every time. The same process works for white rice, and for long and short-grain brown rice.
The Main Thing
1 cup of rice to 1.5 cups water. Not 2 cups of water, not 1 cup of water. 1.5 cups exactly.
Cooking It
Rice gets measured and goes into the pot. Add the water (filtered/spring better than tap, no chlorine taste). Pinch of salt
Cover the pot. Bring to a boil. Reduce and simmer for 30 minutes, with the lid on. Not 25, not 35. 30 minutes.
