Friday, April 18, 2008

How to make perfect rice

Start with a heavy pan. I have two WWII vintage cast aluminum pans; cast iron is also good.

The proportion is always one cup of rice to two cups of water (except arborio, which is a whole other story).

Purists say not to rinse, but I find that most commercial white rice is better if rinsed until the water is nearly clear. Drain well, or it will throw off your water proportions.

Put rice, cold water and 1/2 teaspoon salt in your pan and turn the heat up to high. When the water comes to a boil, stir once if you absolutely must and then cover the pan reduce the heat as low as you can with gas or two settings above Warm on an electric stove.

Depending on the rice, (white, brown, short long) cook for 20 to 30 minutes and try not to take the cover off more than you need. DO NOT STIR THE RICE WHILE COOKING!

You will know the rice is done when an inserted butter knife comes out dry.

A great topping rice : Gomasio. 1/4 cup sesame seeds, 1 teaspoon salt (sea salt is best). Toast the sesame seeds on medium heat in a cast iron pan until brown. Put in a flat bowl. Toast the salt until a bit translucent. Add to sesame seeds and grind both together until most but not all of the sesame seeds are split open. Unbelievably delicious!

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