fishhead31's Profile

My fool-proof rice method is nice because it involves no measuring (at least not using measuring cups) and turns out great pretty much every time.

Put whatever amount of rice you want into a saucepan (one you have a lid for).
Add water slowly - at the same time extend your index finger and place the tip of that finger just at the surface of the rice. Continue adding water until the water reaches the first knuckle of your finger.
Place the pot on high heat until it begins to boil, then put a lid on it and reduce the heat as far down as it can go.
Leave it on low heat for 20 minutes, then remove from heat, uncover, and fluff - should be perfect! You can replace the lid to keep the rice warm and moist for a while.

I use this for various white rice varieties, amounts vary from 1 to 3 cups I'd say. Not sure if it would work on very large quantities or anything, as I've not tried it.

As to the topic of the post - I don't make rice that often as a side dish (usually part of the main dish if I'm doing stirfry) but I might give it a shot with some of the seasonings suggested here!

A nice thick ribeye! Can't go wrong with that. A grill pan would be nice in the winter particularly, since I'm too soft/lazy to stand outside in the snow to grill.

New Years Eve would be a good night for me to host a dinner party :)