Day 1: rice Day 2: onions
With so many of you having to stay home and cook for the first time — ever or more than you have in a long time — we get that it can be overwhelming to have to cook all your meals from scratch. So we’re here to get you started.
Each day we’re going to post a new skill here and go in detail about how to do it — a resource for cooking basics so you can get food on the table and get through this.To say I live on rice is no overestimation; I eat it virtually every day. You don’t need a machine or fancy equipment. Just one pot with a lid and a bowl or strainer. Here’s how to get started:First, place 1 cup of rice in a large bowl and cover it with cold water from the tap.
Set a timer for 15 minutes, and walk away from the pot. Don’t lift the lid, don’t move the pot; just let it hang out and do its thing. Once the 15 minutes are up, cut the heat off completely and set a timer for 10 minutes. Again, don’t touch the lid or anything and let the rice finish cooking during this off-heat steaming session.
Once the 10 minutes are up, uncover the rice and fluff the grains with a fork or spoon to loosen and separate them. Season the rice with some more salt and, if you like, a drizzle of olive oil or a pat of butter. Serve it right away for dinner. If you have leftovers, pack them in resealable plastic containers and refrigerate them for up to 5 days.
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