Rice! All it needs is salt, water, and oil to transform into something comforting and fluffy. But I hear it, mushy, overcooked rice isn’t pleasant.
Rice! All it needs is salt, water, and oil to transform into something comforting and fluffy. But I hear it, mushy, overcooked rice isn’t pleasant.
In our house rice is the starch of choice, trumping pasta and potatoes. This universally loved grain transcends cultures (and food politics!), and when properly prepared just goes with everything: meat, chicken, beans, tofu, in soups. I needed to get my technique right so I could depend on it as a side dish multiple times a week.
I explored two methods to cooking rice: stovetop and oven. I must confess I’ve always been a stovetop girl, but one time I didn’t have a pot and my friend insisted I make it in the oven. She’s Persian, so I gave it a go, and I loved the results.
This recipe is for one cup of white rice (jasmine and basmati are the only ones I use). I adhere to the 1:1.5 ratio, where every 1 cup of rice needs 1.5 cups water. For brown rice, I use a ratio of 1:2, where 1 cup of brown rice needs 2 cups of water.
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