Let's talk about rice because it's delicious and good for you, maybe.
Ingredient Spotlight:
Name: Rice.
Origin: China.
Known for: Being white and fluffy, like the inside of a teddy bear. Also killing birds at weddings.
Uses: As a side, or to stuff other foods. Or just by itself.
Can you eat it raw? No. You can't. Like, physically, you cannot.
You might be thinking that rice is boring and plain and why not just make pasta instead? But you're wrong. You're so wrong. For instance, you can't stuff peppers with pasta. Well... You could I guess. But that's a terrible idea and you should be ashamed for even thinking it. Here's how you make rice (better):
(It does vary slightly between different types of rice. There should be specific directions on the package that your rice came in. The following is a general guideline for long-grain jasmine rice.)
1. Get rice.
2. Measure how much rice you want to make. 1 cup of uncooked rice is going to be enough for about 2-3 normal people. If you're entertaining Arabs (like me) or Asians (like who I want to be), you will need more. So much more.
3. Measure a little less than double the amount of water than the amount of rice you're making. Look at this... "chart":
1/2 cup rice --- ~1 cup water
1 cup rice --- ~2 cups water
2 cups rice --- ~4 cups water
And so on.
4. Put the water in the pot and bring it to a boil. Add the rice.
5. Let water return to a boil and add a little bit of salt.
6. THE KEY STEP TO MAKE RICE (BETTER): Add some butter or ghee or whatever your fatty substance of choice is. Some. Don't Paula Deen it. This will make the rice wayyy less sticky and wayyy more delicious. A teaspoon is enough for 1 cup of rice.
7. Cover, reduce heat to low. Simmer for about 10-15 minutes. And then...
Tada! Rice! For you! And your stomach! Exclamation points are for when you're excited, right!
Coming up next Friday will be Something About Rosemary Chicken. If you care about your taste buds, you will not want to miss that.
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