Back-to-school season is a perfect time to learn something new. Wish you had more confidence in your knife work? Curious about the art of pastry? Eager to wean yourself off takeout? Whatever your motivation, go “Back to School with Bridget” this week on The Feed. Bridget Lancaster, who holds down the fort at our Online Cooking School, puts the “fun” in the fundamentals of cooking. Gather your notebooks and knives, and see you in the kitchen—the best classroom we know.
Rice is an inexpensive, versatile, and filling food. It’s great on its own, as a side dish, or dressed up as a salad or in a stew. But many people don’t know the basics of cooking this ubiquitous grain. How much water should you use? Do you need to rinse it first? How long does it cook?
In the video below Bridget takes you through the steps to cooking a perfect pot of rice. We like to cook rice using the simmering method, whereby a measured amount of water is poured in with the grains to be absorbed (as opposed to the pasta method, a technique which requires draining).
HOMEWORK: Make a few pots of rice with varying quantities until you’ve gotten the timing and the measuring down pat. Start with one cup and work your way up to make four or five cups of rice.
EXTRA CREDIT: Employ your rice-making skills in our recipe for Cuban Black Beans and Rice. The recipe is free through September 19, 2013.
Once you’ve mastered making rice, you’ll never second guess your timing or your measurements again. Who knows what rice-based dishes you’ll make next?