it\u2019s pretty easy. if I can find fhe cookbook I learned it from, I\u2019d cite it. But the technique is simple, and scalable.<\/p>\n\n\n\n
Start out with a saucepan appropriate to the volume you\u2019re gonna need. I\u2019m going to guess that\u2019ll be a 2 1\/2 or 3 quart saucepan, especially if you want leftovers. And who doesn\u2019t want leftover rice?<\/p>\n\n\n\n
We\u2019re going to start with one cup of rice.
Add not quite twice as much water. Let\u2019s say, 1 3\/4 cup to start. Adjust subsequent batches to taste.
Add your additions to taste. I add a little salt, a little turmeric, maybe a little butter.<\/p>\n\n\n\n
Now: bring it to a boil.<\/p>\n\n\n\n
Take the heat down to where it is barely simmering – medium low on my stove.<\/p>\n\n\n\n
Put a lid on the pan, barely cracked. Set your timer for 15 minutes.<\/p>\n\n\n\n
When the timer goes off, take the pan off heat and set the timer for another 15 minutes. Close the pan lid on the pan.<\/p>\n\n\n\n
That\u2019s it. You\u2019re done,. When that\u2019s done, your rice is done,. Fluff it up with a fork and serve. it won\u2019t be sticking in the pan or burnt on. It\u2019ll be\u2026 perfect. If it\u2019s not quite<\/em> perfect, you might need to use a little more water, or use a little less, to your taste.*<\/p>\n\n\n\n Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":" it\u2019s pretty easy. if I can find fhe cookbook I learned it from, I\u2019d cite it. But the technique is simple, and scalable. Start out with a saucepan appropriate to the volume you\u2019re gonna need. I\u2019m going to guess that\u2019ll be a 2 1\/2 or 3 quart saucepan, especially if you want leftovers. And who … <\/p>\n