MAKES 3 CUPS COOKED RICE · VEGETARIAN, GF, VEGAN ADAPTABLE, DF ADAPTABLE
Believe it or not, I am probably asked more questions about how to make rice than about anything else. The good news is that there are not that many variables in cooking rice: rice, water, the pot, and the cook.
First, the ratio of water to rice is almost always 2 to 1. Next, make sure to use the correctly sized pot. Too big a pot and the water evaporates before the rice becomes tender. Too small, the rice can get mushy. A 1½-quart saucepan is perfect for 1 cup of rice. Next, do not stir the rice or it will become sticky, and do not lift the lid while it is cooking because you need all that steam to make the rice tender.
1 cup long- or short-grain white or brown rice (basmati, jasmine, etc.), rinsed in a fine-mesh sieve (or soaked for 1 to 8 hours and drained) or sprouted brown rice, which doesn’t need soaking
2 teaspoons unrefined extra-virgin olive oil or unsalted butter (optional)
¾ teaspoon sea salt (optional)
1. Place all the ingredients in the pot, add 2 cups of water (or 1¾ cups if the rice has been soaked), and bring to a boil over high heat.
2. Lower the heat to low, cover, and simmer for 18 minutes for white rice (or 15 minutes if it has been soaked) and 50 minutes for brown rice (or 40 minutes if it has been soaked). Do not peek and do not stir until the time is up. Check to make sure all water has been absorbed and allow to sit, covered, for an additional 10 minutes, if possible. Fluff with a fork and serve, or cool to room temperature and refrigerate for up to 4 days, or freeze for up to 3 months.
ASK PAMELA: Is it true there is arsenic in rice? Consumer Reports published findings about “troublesome” levels of arsenic in rice and rice products, from baby cereal to pasta. Arsenic exists in two different forms: organic, which is naturally occurring and not quite toxic to our body, and inorganic, which is man-made. The inorganic arsenic is toxic to our body, and also the form that is present in rice.
To avoid arsenic, a few steps that you can take include buying imported rice, soaking your rice (see Tips), and cooking rice in copious amounts of water, like cooking pasta. If you aren’t able to follow any of these practices, use white rice rather than brown as the outer bran layer has been removed from white.
TIPS: Alternatively, you can use the “pasta” method by bringing a large stockpot of water to a boil, placing your rice (unsoaked or soaked and drained) in the pot, and boiling gently for 20 to 30 minutes, or until tender. Drain well.
To soak rice, place the desired amount in a bowl with lots of water to cover. Allow to sit at room temperature for 1 to 8 hours. Drain and proceed to the cooking steps.