Ready for the dullest, most colourless post ever? Presenting . . . (drum roll) . . . How to Make Rice!!! (Confetti! Cheers from the crowd!)
Actually it’s only half of what I planned to post this week. The other half was how to make flavoured brown rice – you know . . . how to make it actually taste good. But then our dishwasher broke, and in order for my husband to pull it out and examine it, he had to remove the sink, which was siliconed in place (can you say “siliconed?”). It was pretty genius, actually, because the sink is heavy and large, and in order to safely remove it and lower it (and then raise it and re-silicone it) he used the piano bench as a mini jack, which can be adjusted up and down.
Anywhooo. I didn’t have a working kitchen, so I’m sticking with just the first part of the post for this week. I might do the brown rice part next week or I might show you how I’m going to make a gluten-free version of the French pastry called “Opéra.” So many choices. So many colourful choices.
Unless you’re just making white rice.
Measure out a cup of rice – I was doubling or tripling this because we had guests coming – and put it in a sauce pan. The best rice is Basmati or Thai. Even the cheap long-grain white rice is better than Uncle Ben’s yellowish, modified rice.
Pour water in the pan
and swirl it around with your fingers to rinse it well.
Pour the excess water off. (You can repeat two or three times if you want). As with any grain, if any of the grains float out with the water, it’s not a problem. They weren’t good anyway.
When you’ve mostly drained it, measure double the amount of water. If you measure one cup of rice, put two cups of water. If you measure two cups or rice, put four cups of water, and so on and so forth.
Bring it to a boil.
Then cover the pot and turn the heat down to low and let it simmer.
It takes about 18 minutes or so, but by the time the water is soaked up, the rice is done.
Done and perfect.
It doesn’t matter that it’s plain.
You just serve it with a festive sauce and it will become festive too!
There’s always colour to be found somewhere in life!
Korinthia says
Rice makes me happy. I love this post.
Korinthia recently posted…Collaborative Thankful List
ladyjennie says
Korinthia, I’m delighted (and kind of laughing) that you like this post. But me too! I so love rice – especially with sauces. Yum!
Thanks for commenting on my kinda sorta boring post. 😉 Hugs!
Tinne from Tantrums and Tomatoes says
Never underestimate good rice. It is the foundation stone of many a tasty dish (looking at you here spicy curry!)
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Mama D says
Or you can buy one of those handy-dandy microwave rice cookers. I’ve had mine for years…perfect rice every time and no burning! 🙂
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Maria says
Your boring rice post drew me in for some reason! 😉 Could it be that I have struggled making steamed white rice since in France?! I’m pretty sure I do exactly what you do, I guess I’m going to have to try again because I hate the boil like pasta method. 😉
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julie gardner says
I *may* have googled “how to make rice” before.
So I’m glad I now have your post to refer to instead of some stranger’s.
And you’ve never written a boring post.
Ever.
XO
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Kim@Co-Pilot Mom says
I agree, rice goes so well with sauces – it is so versatile and definitely one of my favourite sides! I struggled with cooking it for a long time and always second-guessed myself. It took a while for me to know how to do it by heart.
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Andrea says
I love rice but almost never made it like this until recently (I always used the boil-in-bag variety). I love it with nearly everything.
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