Knuckle Rule Rice
Rice has historically been my personal downfall. It was either crunchy or mushy and I had almost given up on the whole thing. The following is a combination of my partner's wisdom and a recipe from BBC's website. I call it my saving grace and it has not failed me once. There are no exact measurements (just a lot of instructions), so please have faith!- Long Grain Rice (Jasmine, Basmati or Texas Long Grain work well)
- Water
- Salt
- Heavy, Wide Bottom Pot w/ Tight-Fitting Lid
Invert your pointing finger so the tip in just touching the bottom of the pot. Pour in the rice until the level reachs the mid-point of your first knuckle. Cover the rice with cold water and gently swish it around. Drain off the water and repeat 4 more times. By the end, the drainage water should be somewhat clear. Now you're ready to add the water you'll actually cook the rice in. Fill the pot with cold water until the level line is just shy of where your second knuckle begins. Sprinkle 1/2 tsp of salt (optional).
Heat the rice and water uncovered over medium high heat until it begins to bowl (no stirring - let it be!). Allow to boil for one minute. Place the lid on the pot and immediately lower heat to the lowest setting. If you have a gas stove, leave the pot on the lowest heat for 12 minutes and then remove from heat (for electric, see note below). Keep the lid on for 15 minutes. Remove the lid and fluff the rice gently with a fork.
Note: If you have an electric stove, I'm sorry. They are a pain. I suggest you work with two burners for this recipe. While the rice is boiling for one minute over medium high heat, start another burner at the lowest setting. When your minute is up, move the pot over to the low burner and cover with the lid (finish instructions above). Otherwise, you'll get into a lot of frothing and boiling over action that doesn't make for good rice or a clean stove top.
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