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Perfect Rice Recipe

I have a confession to make: I have not been very good about cooking rice. It either comes out watery, gummy or scorched. Those days are now over since I have found this recipe on the New York Times cooking site. I have made it many times and the rice comes out perfect every time.

Note: To get the lid on the pot to fit tightly, I take two lengths of aluminum foil, fold it a few times and wrap it around the lid of the pot before I put the cover on.

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