I love this book-I really want to make everything!
you are super cute
love the crazy-hair
love the British accent and the lisp
love the ninja-like kitchen lingo: bash, whiz, whack & bosh
love "Oliver's Twist"-my favorite episode is cooking for Elvis
love the simplicity and un-preciousness of the recipes
love the pretty pictures
love the philanthopy
love the passion
love the energy
Just when I thought I couldn't obsess over this guy more, I found this:
Yes, it's just rice. But finally I found the best way to cook it.
It started a few weeks back when I read this post from Smitten Kitchen. I first realized that I didn't really know how to cook rice properly. I felt oddly comforted that I was not alone in that rice was mostly a crap shoot for me. I was making due with sub-standard rice, following package directions that mostly produced under-cooked or over-cooked gummy, rice. I don't own a rice cooker because I can't justify the counter space to uni-purpose appliance. I first went back to my Big Book of Cooks Illustrated and that attempt left me with way undercooked rice. WTH?!?
Then I saw this...waaaay outside the box approach to simple white rice. Thanks Jamie!
Get a large pot of salted water boiling.
Add 1 1/2 cups of well-rinsed rice (in a mesh strainer-run it under cold water for about a minute-until the water runs clear)_
when the rice starts dancing around, boil for 5 minutes from that point on.
Strain the rice in a colander and cover with aluminun foil, pressing it down onto the surface of the rice. Add an inch of water back into your original pot and bring that back to a boil.
Reduce the heat to a simmer and place your colander of foil-covered rice back into the pot and place the pot cover back on as well.
Let it simmer and steam for 10 minutes.
Fluff with a fork and you've got perfectly cooked rice! Yay!
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