Cooking Rice on the Stove: Measure and Watch!
"Rice is Life!" and is the name of a United Nations report on food from 2004.
According to the "Rice is Life" UN Document via Wikipedia :),
"Rice is the staple food of over half the world's population. It is the predominant dietary energy source for 17 countries in Asia and the Pacific, 9 countries in North and South America and 8 countries in Africa. Rice provides 20% of the world's dietary energy supply, while wheat supplies 19% and maize (corn) 5%." https://en.wikipedia.org/wiki/Rice
Cooking rice seems so simple (just add water), but rice is really easy to mess up when you are cooking it on a stove. I don't have a rice cooker yet.
There are ~40,000 different types of rice! If I feel like rice, I like sushi rice or Jasmine rice and also Basmati rice no matter what cuisine the rest of my meal is. I was eating sushi rice with Carnitas; I guess that makes it fusion. :)
In a previous post, I mentioned that you do not have to be as exact with the measurements when you are cooking savory foods (vs. baking).
Cooking rice is an exception to this -- you do have to measure the ratios (between rice and water) pretty closely to get it right.
I followed the directions on the package and made half recipe: this was 1/2 cup of rice and ~5/8 to 2/3 cup of water. If I'm not sure if I got it right, I usually err on the side of adding a little bit more water because I like my rice sticky.
I brought it to a boil, then turned it to low, covered it and let it simmer for 10-15 minutes.
When you are cooking rice on the stove, you have to watch it closely during the first few minutes because it can go to boiling to burning really quickly. That happened to me yesterday. :) This doesn't happen when you use a rice cooker. Once it hits boiling, turn it to low, cover it and then just let it finish cooking.
That's it! We are good at this!