I used to hate making rice, until I realized that the world won’t end if I ignore conventional wisdom. It’s ok to remove the lid to stir during cooking and to add more water, and it doesn’t even matter if there’s liquid left at the end. As when cooking pasta, you can just drain whatever’s left when the rice is ready.
Yield: 4 servings
Time: 30-60 minutes, depending on variety of rice
- small pot
- wooden spoon
- 1 c rice
- pinch of salt
- 1½ – 2 c water or other liquid*
Combine everything, bring to a boil, lower heat, cover, and simmer 15 minutes (white rice) to 40 minutes (brown rice). About halfway through the cooking time, stir and check on the water level, adding more if needed.
When the rice is tender, turn off the heat, drain (if necessary), and let the rice sit, covered, for 15 minutes.
Fluff with fork and serve.
* For more flavor, cook rice in vegetable stock, vegetable juice, bean cooking liquid, coconut milk… the sky is pretty much the limit.
Stir in ½ c or so of diced, cooked veggies for a quick rice pilaf.