FeaturesOct/Nov 2009 Issue

Cooking Rice 101

In a medium saucepan with a snug lid, combine 1 cup rice with 2 cups water or gluten-free broth. Stir in ½ teaspoon salt. Bring to a boil. Reduce heat to low and simmer covered until tender (about 20 minutes for short-grain rice, 25 to 30 minutes for medium- to long-grain white rice, 35 to 40 minutes for brown rice, and up to 1 hour for wild rice). Remove pan from heat and let rice stand covered for 5 to 10 minutes. Fluff with a fork and serve. Rice is too precious to cook it without much thought. Here are tips on doing it right. Hands Off Unless you’re making risotto or rice pudding, don’t stir rice as it cooks. Doing so releases starch and encourages clumping. To avoid wet, undercooked rice, keep the pan tightly covered with no peeking.

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