One day my rice comes out mushy, the next it’s stuck to the bottom of the pan and the next it’s just a big blob. How can something so simple to make turn out differently every time?
These few tips (like always rinsing your rice before cooking) will help ensure perfect rice every single time!
Loading ...
Another approach ( on the back of some packages ) is to cook like pasta. Add rice ( white, brown, whatever ) to pot of boiling water for 20 minutes then drain. Variance is if you want to infuse flavor ( such as stock ), use only 50% more than needed and then drain it to colander in a bowl so its not lost. To enhance flavor profile, saute rice and spice in VOO then add heated stock for the 20.
Hi Tim,
What a great option – and I love the idea of cooking the rice in stock to enhance the flavor. I will have to give this a try!
Thank you so much for watching and commenting!
AL