Best rice-cooking recipe I’ve ever used – courtesy of William C.


“My perfect-every-time-rice (no sticking, even in stainless steel):

1. wash a cup of rice if it’s basmati, don’t bother if it’s generic long grain (rinse it in a strainer until the water runs clear)
2. saute the rice in your saucepan with olive oil (or canola I guess) until the rice starts smelling like popcorn
3. add 2 cups of water and a good pinch of salt
4. cover and drop the heat down to VERY LOW
5. set a timer for 20 minutes and fuhgeddaboudit
6. when the timer goes off, turn the heat off, don’t take the lid off, set the timer for 10 more minutes and fuhgeddaboudit

― WmC”

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