[bring to a boil]

There may be few foods as easy to make as grains. But getting them to come out fully cooked, separated, and flavored can be a little harder.  I’ve noticed that most people make their rice by boiling water and then adding the rice. This usually leads to that mushy, sticky, “home cooked” texture.  This technique can still produce tasty rice, but when you’re entertaining (or just showing off) the visual is a little lacking so I thought I’d share the way I make mine. It’s actually quicker too!

1. Rinse and drain 1 1/2 cups of rice. This removes some starch and helps to make the rice less sticky. 
2. [optional: Heat 1 teaspoon of olive oil.  You can leave it plain or add spices here to flavor the oil which will gentle flavor each grain of rice].
3. Add rice to heated pan, stir until well coated with oil and rice is lightly toasted, it should begin to turn translucent. 
4. Add 2 1/4 cups of water (or stock, as long as you get the right volume liquid, it doesn’t matter what that liquid is, you can use a little bit coconut milk, white wine, lemon juice or the juice from canned tomatoes for added flavor or color, just make sure to get the same total volume). 
5. Add 1/2 teaspoon salt (if you didn’t add it with the oil and spices in step 2). 
6. Bring to a boil, reduce heat, and let simmer for 12-15 minutes with lid slightly ajar, until all the liquid is absorbed.
7. Fluff with a fork, cover, and let sit until ready to use.

Some ideas:

• Yellow Rice: 1 teaspoon of turmeric or a pinch of saffron, 1/2 teaspoon salt.
• Coconut Rice: 1/2 teaspoon turmeric, 1/2 teaspoon salt, 1 1/2 cups of water, 3/4 cup coconut milk. 
• Lemongrass Rice: 1 stalk lemongrass, cleaned, quartered and smashed, 1 Keiffer lime leaf, 1/2 teaspoon salt.  Add lemongrass and lime leaf when you add the water to the toasted rice. 
• Spiced Basmati: 1 teaspoon cumin seeds (or fennel, or a blend), one half piece star anise, two cloves.