Saturday, January 11, 2020

Perfect White Rice

"They always say time changes things, 
but you actually have to change them yourself."

Andy Warhol

As one ages, one must adjust to change. However, that is easier said than done. It becomes especially difficult when you are hopelessly addicted to shopping at Costco.

Once upon a time there were 4 mouths to feed. Costco fit the bill as everything could be bought in bulk. A 10-pound bag of onions. A 10-pound package of pot roast. A 25-pound bag of rice. But alas there is only Becky and I at home. I found myself throwing out 8 pounds of over-ripe onions. 5 pounds of pot roast had to go because of freezer burn. That 25-pound bag of rice sat around for 2 years past it's "best sold by date". So I have had to change how I shop at Costco. My Costco bulk purchases are limited to just 3 items now...water, paper towels and toilet paper (there is always the need to sip, blot and wipe).

Everything else I pick up on my daily trips to the grocery store and I only buy what I need. But I also had to change how I cooked. For 22 years, when I made rice, I would make giant batches that would all get inhaled in one sitting. But with just 2 of us, half of the rice was getting thrown out each time.

So I needed to find a way to make smaller batches of rice. If you have ever tried to cook a small batch of rice, it is not easy. More times than not you end up with either a soggy mess or a big ball of starchy rice. Little did I realize that the answer was always under my nose. Cooks Illustrated is my "go to" for all things cooking. And on their web site I found the perfect recipe for cooking small batches of white rice. And it's foolproof. Regardless if you are preparing sushi,  jasmine or basmati rice...the rice is perfect every single time. Just one cup of rice will yield 2 large or 4 medium servings.

1 cup white rice
1-1/4 cups water


  1. In a small saucepan, add rice and water. Bring to a boil over high heat. Adjust heat to maintain bare simmer. Cover and cook for 20 minutes. Remove from heat and let stand covered for 10 minutes. Then fluff and serve.

Grogs and Goldie, 1956

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