White Rice

I love rice, and sometimes I can make it turn out fluffy and perfect.

Sometimes.

For me, cooking consistently perfect rice has been the Holy Grail of cooking. Now, thanks to this method, I drink from the sacred challis of knowledge while feasting on separate, fluffy grains of rice. I learned this no-fail, pasta preparation-like technique from The America's Test Kitchen Family Cookbook, and now it's my preferred method. (I've used a lot of cookbooks, and this is one of my all-time favorites! Check it out from your local library and see if you don't fall in love with it, too.)

White Rice

3-4 qts. water
1 Tbsp. salt
Uncooked rice

It really is like cooking pasta! The beauty of it is that with this large amount of water, you don't have to measure your rice exactly; just dump in a random amount (about 1 or 2 cups...ish), and it will turn out fine. But beware: it is all too easy to make way more rice than you need.

Bring water to a boil in a large pot. Add salt, then add rice. Wait for reboil, then cook 12-15 minutes, or until rice is as tender as you like, stirring occasionally. Drain in a wire mesh sieve.