easiest-ever white rice

• total tid: total time 30 minutes

Ingredienser

3 cup chicken or vegetable broth

⅓ cup long-grain white rice, rinsed

Pinch table salt

Pinch pepper

Vejledning

1 Bring broth to simmer in covered small saucepan over medium heat. Stir in rice, salt, and pepper and return to simmer. Cover, reduce heat to low, and simmer gently until rice is tender and all liquid is absorbed, 12 to 15 minutes. (If rice is tender but liquid remains in saucepan, continue to cook over low heat, uncovered, until remaining liquid has evaporated, 1 to 2 minutes.)

2 Off heat, lay clean dish towel underneath lid and let sit, covered, for 5 minutes. Gently fluff rice with fork and season with salt and pepper to taste. Serve.

Notater

kitchen improv

use what you've got You can use just about any type of long-grain white rice in this recipe (basmati, jasmine, Texmati, or others).

level up Stir in dried apricots and cardamom, and serve with a dollop of yogurt and a drizzle of oil.

make it a meal Serve with stir-fried veggies, or add canned beans, sliced andouille sausage, and a fried egg (page 139), then top it off with hot sauce.

why this recipe works While we love meal planning (see pages 21-25), there's something nice about a perfectly portioned serving of rice—fluffy rice is best when it's freshly made. When we jumped into this idea, we thought we had this recipe in the bag. After all, rice seems like an easy enough dish to make, but scaling it for one turned out to be challenging. The ratio of liquid to rice had to be just right, and maintaining that ratio was key—bringing the broth to a simmer with the lid on helped limit evaporation and avoid crunchy, uneven rice. For really great long-grain white rice with distinct, separate grains that didn't clump together, we rinsed the grains first to get rid of any excess starch. To avoid the pitfall of often "sogged out" rice, we placed a dish towel between the lid

and pot after cooking to absorb excess moisture and ensure dry, fluffy grains. You can use water in place of the broth in this recipe, though the flavor of the rice will be much simpler.