Rice is the third largest agricultural commodity, and the only of the top three grown primarily for human consumption. That makes it the most important food crop to human sustenance, providing humans worldwide with a whopping one-fifth of our caloric intake. Rice is that important. And kind of tricky to cook — until you know how to do it right.
So Many Ways to Go Right — or Wrong
Rice can be deceptively difficult to cook, with even the most experienced cooks getting it wrong (so wrong) sometimes. It doesn’t help that a quick search for how to cook rice yields a gajillion methods, every one claiming to be the best. (And, yes, that’s an exact count.)
But truly, once you get the hang of it, cooking rice well becomes second nature. You’ll find the right pot, the perfect setting on your stove, a technique that works for your cooking style, and you’ll get it done well. You’ll also wonder how you tolerated all that gummy, mushy rice you tolerated before, because there’s no need for that nonsense anymore!
Here are links mentioned in this week’s episode:
- Ricopedia, ALL the ways to cook ALL the rice
- The Pasta Method for Boiling Rice
- Perfect Ricce in a Rush (the method that Meghan swears by)
- Coconut Rice
- Meghan’s Instant Pot Rice
- How to steam rice perfectly every time
- How to Fix Mushy Rice, Undercooked Rice, Crunchy Rice, and More Rice-Cooking Fails
- Stacie’s Baked Cheesy Rice with Green Chiles recipe
- Reasons You Should Wash Your Rice and Reasons You Shouldn’t
- Another perspective: Rinsing Rice Is the Difference Between Fluffy and Mushy Grains (and yet another vote for rinsing your rice)
- Perfect Sushi Rice
- A whole bunch of delicious rice recipes!
Here are products mentioned in this week’s episode:
- Lundberg Calrose rice
- Botan Musenmai Calrose Rice
- Stacie’s Zojirushi rice cooker
- Universal Silicone Glass Pot Lid
- Oxo Good Grips Strainer (if you’re a rice rinser!)
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