I’ve decided to start writing somewhat useless, somewhat rant-like, sporadic cooking tips when I’m somehow unable to write a “real” post. Here’s the first one; it’s about rice, what a surprise (I could’ve been really punny there and put surprice, but I didn’t. You’re welcome.):
I own a rice cooker and a 5 kg bag of rice to go with it, obviously, but those poor unfortunate souls who don’t own a rice cooker may be thinking: WHAT is the proper rice-water ratio??? I always mess it up and end up with either overcooked, soggy rice-slush or a burnt pot bottom with a rice tattoo. It takes about 67 hours of soaking before I can even think about cleaning the thing…..
The answer: A strainer! And an overabundance of water! Cook whatever rice you need in too much water. When it’s done, use a fine-mesh strainer to drain the water off. Easy peasy. Or just buy a rice cooker. Even easier peasier. Just a suggestion.
And by the way, to ensure the perfect rice to water ratio, always measure with your fingers, of course. Or, fine, be less Asian about it and use 1 cup of white rice to 2 cups of water (2.5 cups for brown rice).