Rice, lentils, beans, and grains are a huge part of my diet. Knowing how to cook them to perfection has not always been my forte. Rice, in particular, can be a bit temperamental. Thanks to Bon Appetit, I now have an exact formula for perfect white rice.
Step 1: Combine 1 cup long-grain white rice (not parboiled, converted, or quick cooking), 1/2 tsp. salt, and 1 1/4 cups water in a heavy saucepan. Swirl pan to combine – do not stir.
Step 2: Bring rice and water mixture to a boil. Cover pot with a tight fitting lid and reduce heat to low, aiming for the barest simmer. Cook, without uncovering pot, for 18 minutes.
Step 3: Remove pan from heat. Uncover; place a kitchen towel over pan to keep moisture from dripping onto rice. Cover tightly with lid. Let rice stand, covered, for 10-15 minutes to firm up.
Step 4: Remove lid and fluff cooked rice with a fork then serve immediately or chill. This separated rice is just right for use in grain salads or as a bed for protein. Makes 3 servings.
For tonight’s dinner, chicken and salmon were on the menu with a bed of sage infused white rice and corn on the cob. It was delicious. The chicken was seasoned with salt and pepper; then grilled. Simple and delicious. For the salmon marinade, check out this recipe here.
Taylor Ellen Kearns