everyone sitting in a circle together says, rice.
some people in the group are holding kleenex up to their eyes trying to hide the tears. another person is biting their lip looking forlornly out the window as a lone tear streams down her face.
this is a group for those who are ashamed that they can't cook rice correctly.
ok, i'll stop with my pretend therapy group. but don't you feel kind of better?! no? m'kay.
i hate making rice. i have burned the hell out of rice many-a-time and i mean...i don't know...i feel bad because my husband is asian and he grew up eating rice. so i need to get this right. i can't let my mother-in-law win this one. just kidding, amelia.
or am i?
so i was watching a cooking show and sara moulton was like, i under or over-did rice until i learned to cook it like pasta. and the sun shone on my face and the Lord spoke through the TV. and the angels did sing a glorious song.
duh. cook it like pasta. you don't have to worry about not having just the right amount of liquid or only opening the lid once to fluff the rice or what exactly does "simmer on medium low" actually mean? i don't know! let the world know. i am ashamed.
anyway, here's what you do:
fill up the pot with a good amount of water. exact measurements don't matter here.
bring the water to a boil.
drop your rice in.
add some salt. 1 tsp per cup.
stir it occasionally as it boils for 17 minutes. or longer if it's brown rice. but you can check it along the way and see if it's not squishy enough.
then drain it in a colander.
there are no mistakes! except that your kitchen isn't clean for pictures.
boom. perfect rice. much easier and certainly less stressful.
and then i freeze it. so i can just pull it out whenever i'm making mexican food or chicken and rice casserole. when i'm in a hurry and i don't plan dinner, i want everyone to think that i slaved over rice-making all day. but no. really, i just have a few magic tricks in the freezer.