Wednesday, May 13, 2009

Food Fixes: How to Make Perfect Rice

I blogged previously about my issues with the rice cooker a couple weeks ago. Well it must have been fate, because I was on the Gourmet Magazine website the other day and stumbled across this recipe from Francis Lam from March (the 10th to be exact) called "Koshary Needs Love, Too." In it, there were instructions for perfect rice! I can't wait to try it...(and I love how he makes fun of people who can cook perfect rice on the stove - LOL).

"Preheat an oven to 350°F, unless you’re one of those freaky people who can cook rice perfectly on the stove....Warm up a heavy saucepan with a tight-fitting lid over medium-high heat. Give it a few nice glugs of olive oil. Don’t be stingy. Throw in your cinnamon and roll it around in there until you can smell it. Now throw in your rice and stir it around. Add your spices and toast all this together, stirring, until the spices are all aromatic and maybe half the rice has turned opaque. Pour in your water; it will probably boil immediately. If not, make it boil. Then cover it and drop it in the oven. Pull it out 13 minutes later. If you’re one of those freaky people who can cook rice perfectly on the stove, do whatever it is that you do. Weirdo....Is the rice done? Good. Season it with enough salt to make it tasty while you fluff it. Let the excess moisture steam off."

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