| 2TORIAL |
| Learn2 |
Make Rice
(5 steps)
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Don't strain that noble grain!
Tired of the same old pasta? Tired of boil-in-a-bag? Tired of burned pots and soggy, sticky concoctions that resemble tapioca pudding more than a fluffy side dish? The straightforward, no-nonsense guidelines of this 2torial will relieve all of these woes.
Before you begin
Take a moment the next time you go to the grocery store and look at the wide variety of rice available today. Many international and gourmet sections have a dozen or more varieties from which to choose. This 2torial will guide you through the basics of standard long-grain rice cooking. Once you have the basics down, you'll need only slight modifications to cook the more exotic varieties.
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Go to Step 1 of 5
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| 2TORIAL NECESSITIES |
- A 2-quart (2-liter) pot with a close-fitting lid
- 1 to 5 cups (100ml to 1 liter) of clean, fresh water--some folks say filtered spring water makes tastier and more healthful rice.
- An 8-ounce (225-gram) measuring cup (see Tips)
- A stove with a reliable low-heat setting. If you have a gas stove, turn the flame down as low as possible but not so low that it flickers.
- A long-handled spoon (we like the wooden ones)
Optional:
1/8 to 1/2 teaspoon (1 to 2ml) of salt (our choice: sea salt)
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| OTHER 2TORIALS AND LEARNLETS |
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