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How to Cook or Boil Rice

Someone once asked me how to make rice and I never thought I'd actually make a website with instructions about it. It seems like the easiest thing in the world, but I can see how certain people just wouldn't know, so here it goes.

First of all, I like to cook natural, long grain rice. The kind that takes a long time to cook. And why not? After all, if you are going to cook something, I imagine it will take towards an hour anyway, right? If you start counting time from the very beginning. And if it doesn't take you a full hour to cut the vegetables or whatever you plan to add to the rice, there is so little work involved that you can almost let it cook by itself until it is ready.
The white or 5 minute rice has already been boiled to death, or bleached of all its nutrients. If you're going to cook for yourself, might as well make it healthy. It really doesn't take that much extra work. Otherwise, why not just go out and buy a bag of chips if you're not concerned about eating something healthy? I think that both will have about the same amount of nutrients.

So what you do is first you gotta decide how much you want to eat. Generally the rice balloons to twice its size when it soaks up the water. For this you'll need a bit of practice, but if you make too much the first few times around, it really does not matter, because rice does not go bad quickly, even if you leave it out on the counter (just cover it up and keep the flies away).
For a single meal I usually eat about half a coffee cup's worth of the dry stuff, so I usually go ahead and make a full cup's worth, so I can eat the rest the next day or in the morning. If making a big pot for the veggie concoction below, maybe about one and a half coffee cups worth.

But whatever amount of rice you choose, throw that into the pot and then add double the amount of water. So basically you get one third rice and two thirds water (if adding one cup of rice, add two cups of water).
The fancy people like to wash the rice first, but I'm kind of a pig and don't bother with that. If you do wash the rice first, perhaps keep in mind that it will be wet, so perhaps add slightly less than double the amount of water. But the water ratio thing is not super crucial because you can adjust it near the end.

Now before I get all fancy about spices, I'd first like to reveal the simple principle of cooking rice:

In this way you can regulate your rice as it cooks, but generally, every time, I find I make practically a perfect batch. You just need to watch it more often towards the end. Over time you'll get a feel for when you should start leaving a gap under the lid. If you have a lot of water left and already the rice is starting to taste kind of soft, remove the lid fully so that the water boils off faster. In this case you might even crank up the heat a notch to boil the water off faster. I find that, with a little bit of tending, you can regulate it, no matter what kind of rice you are cooking, so that it comes out nice and fluffy at the end.

Now to get fancy. At the very beginning, when you've added the salt and a bit of oil, throw in two or three cardamoms. They'll give the rice a nice little flavour.
You can also use seasoned salt instead of regular salt, so that the flavours cook right into the rice as it is steaming away.
You can even dice up some garlic and throw that in the beginning as well, as it will cook through the rice and give it a nice aroma.
At the very end, just before serving, you can throw in some cut parsley and/or chives to give it an extra edge and a bit of colour. You can add and mix in pepper at the end as well.

Once you have attained your masterpiece, take it off the burner so that you do not burn anything, and throw the lid on tight to seal in the heat. It should be able to stay nice and warm for about ten minutes, in case you are still cooking away with your other stuff. But generally it is good to have the rice fresh and ready rather than sit around for 10 minutes or more. I guess you could always nuke (microwave) it if you had to, or it could get warmed up if you mix it with the other stuff you are cooking.
With long grain natural rice, I find the entire process takes about 50 minutes, so I always start cooking it about 50 minutes before when I think I will be done with the cooking of the other stuff.

What to Eat With Your Rice

Well, if you want to kill a cold, you can just eat it like this, to save your body energy so that it can kill the cold.
Otherwise, I often like to eat it with a few big and fat juicy steaks. If there is any steak juice left over, I like to pour that over the rice and mix it in at the very end. You can also throw in some soya sauce and mix that in at the very end. Or throw it on the plate with a little glob of butter on top, to make it seem like you are in a fancy restaurant.

Other times I like to make a big vegetable stew with that. So heck, might as well explain how to do that too, eh?

I can usually cook these two pots separately and start at the same time, and it works out just right at the end.

When done, turn off the stove, put a lid on one pot, and bring the other pot with your big wooden spoon to the couch and turn on the tube (TV). Why trouble yourself with washing extra plates and spoons and forks and all that silly stuff? But hey, I'm a bachelor and a bit of a pig, eh?

Takes about an hour to whip up and you got enough to last for a few days. Oh yes, shortly after the start of the green pepper stage I added a bunch of sesame seeds. You can see that I often like to use the same ingredients and spices whenever I cook. But I like'em, so why not use'em? I suppose you can throw in some diced chives at some point. Perhaps cloves, or raisins, if you like that sort of stuff. Experiment and go wild baby. Heck, why not dice in some healthy fat slices of green apples? Maybe even pineapple chunks. But I wouldn't cook all of these together. Some spices and vegetables just don't go together. I have a sense for this. If you don't, you can experiment and learn, but find what tastes you like. The principle is always the same, and the outcome always healthy, and usually tasty (well, always for me that is).

Hey, and if you like this recipe, I got some more but which are designed to give you healthy intestines and healthy eating. Maybe it's a gross subject, but it's just you're pipes down there, and what is grosser is if they get clogged with bad eating etc.
In time I'll put up my sizzlin and evil steak marinade.