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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Don't you hate sticky or crunchy rice? Nothing ruins a great dish like bad rice. Here is how to do it perfectly every time. Oil free. My friend loves rice and flies into a rage whenever it is not exactly right. Read more . He helped me perfect the process. Thanks Jon. Ingredients:
1 cup of long grain rice |
1 1/2 cup water |
Directions:
1. First rinse your rice. Do this by putting it into a bowl, cover the rice with water and swish it around with your hand. The water will turn kind of milky the first few times. Change the water out until it stays clear, about 4 or 5 washes.
2. Leave it in the clean water for 30 minutes. Just let it sit there puffing up.
3. Now, I know what you're thinking. The package wants you to use double liquid to rice but we aren't going to do that. You'll see why.
4. Now drain the rice as best you can, there is no way you can get all the water out, hence the reason we are using less liquid.
5. Now get that water boiling in a sturdy flat bottomed pan, but as soon as it does turn the heat as low as it will go and put a tight fitting lid on that rice and LEAVE IT ALONE for 15-20 minutes. Don't even look at it too hard and whatever you do, don't lift the lid.
6. When that 15-20 minutes is up turn off the heat but resist the urge to lift the lid to look at your rice. Now we let it settle for about another 10 minutes.
7. When that is done you may lift the lid and fluff your rice with a fork.
8. Take a moment to admire it.
9. Consume.
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