Rice is a great base for countless dishes. It is great in curries, jambalaya or even as a side to a piece of fish or chicken. Recently, I have loved making rice bowls with marinated salmon topped off with seaweed, sesame seeds and other delicious garnishes. Making rice requires a different approach to making pasta, and if you don’t have a rice cooker it’s easy to end up with soggy grains. As long as you follow these steps, you will have the perfect serving of stovetop rice.
INGREDIENTS
- 1 cup rice
- 2 cups water
- ½ tsp salt
PREPARATION
- Measure out the rice and water. One serving of rice is just under ¼ cup. The ratio of rice to water is 1:2 so adjust the volume of water based on the amount of rice you are making.
- Rinse the rice in a sieve for 30 seconds or until the water runs clear.
- Add the water, rice and salt to a large pot.
- Bring the ingredients to a boil.
- When the water starts to boil, reduce the heat to the lowest possible flame and cover the pot.
- Cook for 18 minutes. It is essential you do not uncover the pot.
- Once 18 minutes have passed, turn off the heat and let the rice sit in the covered pot for 10 more minutes.
- Fluff with a fork and serve.
Yields approximately 4 servings
Miriam Akhmetshin ‘22
