Rice

        Rice is a versatile food that can be a side or main course. Rice can be prepared in a number of ways and be made to taste like almost anything. Here are a few ways I like to make it.

Rice-
What you need:
Medium sized pot with at least a thick bottom, and a cover.
2-3 cups uncooked rice
1-2 teaspoons salt
1 Tablespoon oil
Water
1 Tbsp rice vinegar (optional)
2 tsp sugar (optional)
Process: Put the uncooked rice into the pot, fill with COLD water and then rinse the rice by swishing it around in the pot with your fingers, you will start to seethe water get white with starch. Then you drain the water out to get rid of some of the starch. (You may repeat this process of rinsing about three times for less sticky rice, or if you plan on rolling sushi, you may not want to rinse the rice at all.)

Once the rice is rinsed, fill up the pot again with cold water until it is about one inch above the level or the ice. I test this by resting my index finger at the top of the rice and making sure that the water level is just above the first knuckle.

Stir in the salt, oil, and optional ingredients if using, and put on the stove, covered, on high. Once you see the water just barely start to boil, turn the burner down to low, keep the cover on the whole time or you will lose water and the rice will become dry or won't cook properly. Keep the rice on the stove for 12-15 minutes, and then test  it. Take out a few grains and try them they should be soft all the way through yet firm and not mushy.

Rice, Variation-
What you need-
2 medium-large pots, wooden spoon and a ladle.
2-3 cups uncooked rice
2 Tablespoons butter
6 cups chicken stock

Process-
Heat your chicken stock in a  pot until boiling, reduce heat and let simmer. (if you make your own, great, otherwise you can use store-bought stock or bullion cubes)
In a separate pot, melt butter over medium high heat, and stir in rice, cook for a few minutes, you will see the rice turn slightly opaque. Next pour a few ladle-fulls into the rice and let the rice absorb most of the water. As this happens, Slowly ladle in more stock, stirring it in each time until the rice is done. since this takes a bit more hands-on time, I usually get creative and add different spices or herbs, like marjoram or a cajun mix or chipotle powder, while I am at this stage.
(This variation is similar to how I cook couscous)

*Note- If you do not intend to eat all of the rice at once, remember to keep it covered, because rice likes to dry out quickly.
And when cooking pastas and grains like rice, or when adding water to make stock, it is always important to start with COLD water. This ensures that things like rice cook evenly. Also, when you use hot water you get the minerals and sediments that have been building up in your hot water tank, and while this is only a small amount, there is a slight difference in the end result.