NYT guide to making rice
7 Ways to Make Thai Sticky Rice
NYT Basic Stovetop Rice (and oven)
Perfect Basmati Rice
1 c basmati rice
2 c water (or broth)
1 1/2 T butter, bacon grease, or other cooking fat
1/2 tsp salt
Rinse the rice several times until the water runs clear.
For "Purple Rice"
When cooking rice, use about 1/4 black rice to about 3/4 white rice and the resulting mixture looks purple.
Wild Rice
Bring one cup of wild rice and 4 cups of water or broth to a boil (add 1/2 tsp salt if not using salted broth). Cover and simmer for 45 minutes, then check for doneness. The rice may need up to 15 minutes more. When done, drain excess liquid and fluff with a fork.
Rice Cooked in the Oven
Rinse 1 cup of long-grain white rice. Melt 1 T of butter, lard, coconut oil, or other cooking oil in a large oven-proof pan. Saute the rice in the fat until it starts to smell nutty. Add 2 cups of water (or broth), 1 tsp of salt, mix to combine, and bring to a boil. Cover with a tight-fitting lid and bake for 17 minutes in a 350 degree oven, then take out of the oven and let sit for 10 minutes with the lid still on.
Buckwheat Groats
Add one cup of buckwheat groats and 1/2 tsp salt to two cups of boiling water. Bring back to the boil then reduce heat, cover the pot, and simmer for 10 to 15 minutes. Drain excess liquid once the groats are tender and done.
Quinoa
Thoroughly rinse quinoa grains (the grains have a coating with an unpleasant taste so this is important). Bring 1 cup of quinoa, 2 cups of water or broth, and 1/4 tsp of salt to a boil and simmer (covered) for 15 to 20 minutes. Remove from heat and let sit for 5 minutes.
How to Make Fonio a grain from West Africa.
