Rice seems to baffle some people. Don't worry, let me show you how to overcome your rice reluctance. With practice you will trust your ability to make perfect rice from scratch on the stove top with just two ingredients. You will no longer search out the so-called ‘easy’ or 'shortcut' methods. When you do that, you end up paying more and the quality is lower. Whole shelves on supermarkets are devoted to ‘easy’, ‘fast’, ‘quick’, ‘instant’ and ‘converted’ rice. These products come with a price: they cost more and they often have added sodium, sugars, coloring and preservatives too. If you can make something that is far superior, low cost and easy, why would you choose the other stuff? As my mom used to say, “If you want to eat like that, go ahead.”
Two ingredients? Yes, you can make perfect rice using just two ingredients: rice and water. You can, but I suggest you enhance the flavor. You have lots of choices with that and here I’ll show you what I make as my ‘basic’ rice recipe. You can embellish on this as much as your budget, time and palate allow.
How much total rice do you want to end up with? Enough for two servings? A lot for a big crowd? One meal and some for leftovers? I like to make enough for one meal and have some to use in another dish next time. Why cook twice when you can do it all in one operation?
For a printable recipe without photos, click here.
If you do an Internet search, you will find hundreds (well, maybe dozens) of differing opinions on how to select, prepare and serve rice. Everyone has their favorite or traditional methods. That’s just fine. Here’s mine:
Let’s start with what I call regular rice, long grain white rice.
