Everyone has messed up rice at least once. Too sticky, still crunchy in the middle, or turned into a paste for glueing stamps. We imagine we need to watch it, stir it, taste it, and time it precisely. False.
Ingredients :
- The rice — Basmati or Thai jasmine — these are the two that work best for everyday use. Their long grains cook evenly and stay well separated. Round rice (risotto or sushi type) is naturally stickier, which is its purpose, but for plain side-dish rice, long grain is what you need.
- The water — This is the only ratio to memorize: 1 measure of rice to 1.5 measures of water. Some rice cookers have their own internal markings — use them instead of your own utensils if the machine is equipped with them, they are calibrated for it.
- The salt — A pinch, really no more. The rice absorbs all the liquid during cooking and concentrates the salt. Salt lightly now, adjust on the plate later.
