This may seem like a plain post. And, you’re right. It is. But in a world where we are bombarded with gimmick-y kitchen utensils every day, it is good, sometimes, to go back to the basics.
I’m not completely sure why I opted for a rice cooker over a food processor for my first 17 years as a grown up. But, I can tell you now, I made the wrong decision. I use my food processor pretty much daily and rice is way easier to make on the stove top than some might realize. And, by some, I mean 22 year-old me.
How to Cook Rice
- 2 cups long grain basmati or jasmine rice
- 4 cups water
- 1/2 teaspoon sea salt
Rinse and then place rice into a saucepan with water & sea salt. Stir. Bring to a boil over high heat.
Turn heat down to lowest setting then cover with lid.
Allow to simmer for about 15 minutes. Stir in some butter if desired.
The end. Nope, not kidding. It’s really that easy.
Thank goodness we can change. In a world of Magic Bullets and Insta Pots, thank goodness we can opt for beautiful spoons, food processors, and going back to basics. Rest in piece, rice cooker.