Rice may be
basic, but there's not a cook out there who hasn't had some rice mishap
or another at some point in their cooking history. Maybe you've grown up
on Minute rice and fluffy rice pilaf, and haven't a clue why your sushi
rice never cooks up sticky enough. Or maybe you grew up on short-grained
Chinese rice, and naturally assume that the short-grained Arborio rice
you see at a supermarket in Italy can be cooked up just like Mom does her rice back home. The fact is that rice
is simple, but only once
you know a few basic facts about the many varieties that are available
out there, and how to deal with them.
rice basics
what's
the difference between long-grain and short-grain rice? tell
me
is it
really necessary to rinse rice? tell
me
how
do you cook rice?
tell
me
how
do I know how much rice to cook? tell
me
Why
can’t I get my brown rice to cook properly?
tell
me
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Trial-and-error
has its place in the learning process of cooking, but let’s face it, we could all save ourselves a lot of time
– and the waste that comes from having to toss those inedible
accidents in the garbage – if we’d just ask when we don’t know
something. Your know-it-all big sister will probably laugh at you if you
call her up in a panic because you don't know how to boil water, since
hey, that’s what siblings are for. But I’m here to assure you that
it’s far sillier to avoid cooking altogether just because you feel
like you’re too old to admit you don’t already know how. Still, I know you’ve got that pesky pride. So here's your
source for answers to those really stupid food questions that
you’d never take the risk of embarrassing yourself to ask out
loud. Got a
stupid food question? Don't be shy ... ask! |