Basics: White Rice

Before I found this foolproof recipe I either overcooked my rice or undercooked it (even those rices in a box- how pathetic!) So, one day I had a conversation with my mother and she said to me in her most condescending voice, "you're using the wrong pot!" I know it would be really helpful to just use one of the pots that came in the 10 piece Pot & Pans set you picked up from Target when you moved in to your home but one of the best investments you can make is buying a dutch oven pot. If times are tough (we are in a recession) and can't see yourself plunking down a bunch of money for a pot then buy a cheap caulderon from any supermarket in your neighborhood. Ask they have them!

A brief pointer on rice, short grain rice has different taste and texture; it's chewier, because of this you will see most recipes call for long- grain rice (I prefer Carolina brand). Some people rinse their rice one or more times before cooking it. I never do, and it comes out just fine. Rice should be stored in a cool place in a tightly covered container.

White Rice

1 1/2 cups of Long Grain Rice
1 tablespoon of butter
1 Tablespoon of Salt
1/4 teaspoon freshly ground black pepper
3 cups of Water (enough to cover rice by the width of two fingers)

In a dutch oven/caulderon or a smaller pot with a heavy bottom, over medium-high heat. Bring the water, rice, butter, salt, and pepper to a boil over high heat--do not stir. Reduce the heat to low and cover tightly. Simmer until the liquid is absorbed and the rice is tender, about 20 minutes. Remove the hat and let stand, covered, for 5 minutes. Fluff the rice with a flork and serve hot.

Makes 4 to 6 servings

If for some reason your rice seems slightly undercooked (rice tastes chalky) put the lid back on (makes sure the burner is off) and let the rice sit for 5-10 minutes before serving. The rice will steam cook and is ready to serve.

To reheat rice that has been refrigerated, I prefer the microwave. Put the rice in a bowl, sprinkly a little water on top, cover the bowl with a paper towel and cook until hot.