THE PERFECT RICE FOR TWO
Or one, with leftovers.
I love rice. So much so that if only I wasn’t a bean pole in appearance one could almost assume I might have been a sumo wrestler in a former life. I use it to thicken soups, accompany casseroles or stews, and use cold in salads. I also consider it to be one of those basic staples that can actually be pretty easy to ruin, despite so few ingredients. Yep, who knew ‘just add water’ could have such dire consequences.
Anyway, the following method works for me EVERY time. No more undercooked grains. No more stodge. Hallelujah.
1 cup medium grain rice
1 1/2 cups water
Combine the rice and water in a saucepan and bring to a boil uncovered, before turning the heat down to low and allow to simmer with the lid mostly covered. Once pits start forming in the rice, turn off the heat and cover completely. Allow to steam for 10 minutes.
Fluff with a fork just before serving.