Even though potatoes are the starch of choice for most of us in the Western Hemisphere, rice still reigns supreme in most of the world and is, by far, a larger crop.
In fact, for some underdeveloped countries, rice is the primary staple because it contains protein, fibrous carbohydrates, and important nutrients like thiamine, niacin and B-12.
Yet rice takes a back seat to our beloved tuber, probably because it’s nearly impossible to pick up with your fingers while driving with one hand.
Like potatoes, there are a lot of rice varieties to choose from, unless you don’t consider 40,000 different varieties enough choice.
When it comes to cooking rice at home, there is one trick that saves all the hassle of measuring rice and water (or broth).
Amazingly, it works when you’re cooking any amount of rice (over ½” deep) in any sauce pan or pot that has a tight-fitting lid.
Step #1: Add your rice to the sauce pan.
Step #2: Add liquid until it JUST covers the rice plus one finger joint’s depth (which for most adults is between ½” and ¾”).
Step #3: Bring to a simmer, cover, reduce to a very low setting and cook until all of the liquid is absorbed and the rice is tender (about 20 minutes). Remove from the heat, and rest (undisturbed) with lid on 10 minutes. Serve.
The only rice I would not recommend this method for is whole-grain/wild rice, which requires a bit more liquid and takes nearly twice as long to cook.