rice

You'd think two reasonably educated people would be able to cook rice. You'd think. Apparently it's not as easy as one would think. Granted, we don't own a rice cooker, I wasn't raised on rice (it's not red meat) and I refuse to resort to Uncle Ben or Minute whatever. No, I'm a purist. However, after a few weeks (I can hear it now, "WEEKS?"), yes, weeks of trying different methods, I think I have something. Of course I wasn't in the kitchen 12 hours a day, 7 days a week for a few weeks; I was cooking it 2 or so times a week, so we are really only talking about 6 or 7 attempts. Still, I'm the first to admit, it's harder than just reading the directions. There was one recipe I found online (I hesitate to call it even a recipe, like describing the method for ice a recipe) that caught my attention for it's simplicity. I found it at Yahoo! Answers:

boil 2 cups of water. add 1 cup rice. reduce heat to low..cover tightly...set timer for 18 minutes..DO NOT OPEN COVER UNTIL TIME IS UP! bon appetit!
Source(s): chef/baker 40 years

I don't know who this chef/baker is but mister or lady, it's magic. Sheer unadulterated genius. Like the heavens opened up and a sunbeam shines right down on our hotplate with little angles dancing around. (too much?) Sure, now it's easy, like getting the comforter in the duvet cover, but in the beginning...not so much.

Next stop: re-making our recipe for Thai sweet chicken salad. I just have to find some Thai peanut sauce without ham.