The Perfect Rice

Recipe for The Perfect Rice

Recipe is perhaps not the best word because all you need is rice and water. Technique is the right word for this, I think.

So the Technique for The Perfect Rice is as follows:

The standard protocol is a 2 to 1 ratio of water to rice. In my family, as you can imagine, we don’t mess with measuring cups except when baking.

Measure out rice in the cooking pot and rinse 3 to 4 times in cold water. This step is probably only needed for Basmati but I tend to do it regardless. And you could very well rinse the rice in a separate dish and then place in a cooking pot. I’m lazy so the least amount of work (and dirty dishes) required, the better.

Once rice is nice and clean and resting comfortably in the cooking pot, slowly pour water in until the level of the water, as measured from the top of the rice, reaches halfway up your pointer finger. I told you – no measuring cups. If you like your rice a little stickier (I do!), pour in a bit more water.

Place on high heat uncovered until pot starts to boil. Lower the heat to simmer and cover loosely.

Rice should be ready in 20 minutes. Keep checking otherwise the water will dry up and your rice will burn.

If you want to get super fancy with your rice here are a few tricks:

*Add frozen peas or frozen mixed veggies after you add the water. Place on high heat uncovered and follow same instructions as above.
*For 1 cup of rice add no more than 3 cardamom pods (otherwise it becomes too strong) after you add the water. Place on high heat uncovered and follow same instructions as above.

*Golden raisins are quite yummy in combination with the cardamom pods. Pop a few in along with the water and follow same instructions as above.

Enjoy!