Perfectly Cooked Rice
Perfectly cooked, super easy, rice recipe. I love eating rice and grains with at least one meal a day. Cooking them perfectly, for me, is so important because they are part of the meal you are enjoying, which for me, under or overcooked rice is a meal deal breaker. See recipe below…
First, I begin with an Ayurveda practice before cooking that I love, helping to keep past, present, or future worries and thoughts from being cooked in or stirred into the food. To ground me into the moment before gathering the ingredients to have everything in arms reach. I close my eyes and take a few rounds of deep breaths.
For quantity variations I follow a 2:1 ratio when cooking basmati, sushi, calrose, and quinoa: 2 parts water, 1 part grain.
Recipe
Serves 2
Prep : 5 min
Cook : 20 min
Total : 25 min
Perfectly Cooked Rice
1 C / 7.35 oz Calrose rice / Sushi rice / Basmati rice / Quinoa
2 C water
Dash of Salt, more to taste & garnish
Small dollop of oil / butter / ghee
Directions
First, wash your hands. Next, rinse rice / quinoa in a rice basket / metal strainer / in a bowl under cold water. Swirl the rice with your hands while you rinse / wash it to remove the starch. If you used a bowl, strain water.
Now, place rice in a small pot and add water, salt, oil/butter/ghee. Heat over med-high until boiling.
Once the water begins to boil immediately reduce the heat second to lowest setting and cover. Cook covered for 15 minutes. The key here is to add a timer because I usually forget to watch it as I’m prepping ingredients or doing something else to accompany the rice. If you cook it longer than 15 minutes it will over cook the rice.
Turn off heat and allow rice to rest for several minutes. You can fluff here with a spoon and add another sprinkle of salt. Recover until you’re ready to enjoy.
Cool any leftover rice completely, add it to a container and pop it in the fridge uncovered. Then cover once rice is completely cooled.
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