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

Standard

“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
7. PROFIT

― WmC”

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