path: root/recipes/rice.txt

I’ve only tried it once but some of the best rice I’ve eaten came from a YouTube chef (I wish I could be certain which one.) Rinse the rice to get rid of the extra starch, which is probably optional but gives fluffier rice. Put it in a pot with the usual two parts water to one part rice. Cover and bring to a rolling boil and then remove it from the heat and let it sit for twenty-five minutes covered. Light fluffy rice, no scorched pan, a fraction of energy use, no extra heat in a summer kitchen.