How to Make Rice

Ready for the dullest, most colourless post ever? Presenting  . . . (drum roll) . . . How to Make Rice!!! (Confetti! Cheers from the crowd!)

Actually it’s only half of what I planned to post this week. The other half was how to make flavoured brown rice – you know . . . how to make it actually taste good. But then our dishwasher broke, and in order for my husband to pull it out and examine it, he had to remove the sink, which was siliconed in place (can you say “siliconed?”). It was pretty genius, actually, because the sink is heavy and large, and in order to safely remove it and lower it (and then raise it and re-silicone it) he used the piano bench as a mini jack, which can be adjusted up and down.

Anywhooo. I didn’t have a working kitchen, so I’m sticking with just the first part of the post for this week. I might do the brown rice part next week or I might show you how I’m going to make a gluten-free version of the French pastry called “Opéra.” So many choices. So many colourful choices.

Unless you’re just making white rice.

Measure out a cup of rice – I was doubling or tripling this because we had guests coming - and put it in a sauce pan. The best rice is Basmati or Thai. Even the cheap long-grain white rice is better than Uncle Ben’s yellowish, modified rice.

Pour water in the pan

and swirl it around with your fingers to rinse it well.

Pour the excess water off. (You can repeat two or three times if you want). As with any grain, if any of the grains float out with the water, it’s not a problem. They weren’t good anyway.

When you’ve mostly drained it, measure double the amount of water. If you measure one cup of rice, put two cups of water. If you measure two cups or rice, put four cups of water, and so on and so forth.

Bring it to a boil.

Then cover the pot and turn the heat down to low and let it simmer.

It takes about 18 minutes or so, but by the time the water is soaked up, the rice is done.

Done and perfect.

It doesn’t matter that it’s plain.

You just serve it with a festive sauce and it will become festive too!

There’s always colour to be found somewhere in life!

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