Surfing Ruined My Life

Or any non flavored rice for that matter.

Total Cost: less then a $1 a pound
Feeds 85% of the population of the world.

Yummy perfect rice!

We have had a few killer recipes on here so far and I hope any of you out there who have attempted to make them have had a tasty success.  If you have any questions on any of the recipes that are featured here on surfingruinedmylife.net feel free to ask me and I will help you as best I can.  This week I thought I would give a basic skill lesson on how to cook any type of plain unflavored rice such as white rice, brown rice, wild rice etc. ***Note that for brown or wild rice it will take about double the time to cook then white rice***

For years I was clueless on how to make good rice 100% of the time with out the help of a steamer or rice cooker.  When I was bumming around New Zealand I few years back I met this Japanese surfer, Jun, who besides being an all around good guy and surf buddy taught me how a fool proof method to cooking excellent rice in a pot on a stove top.  Since I call for rice in a bunch of my recipes I decided it about time to share this method with you.

Ingredient List:

• Rice – 1 cup
• Water

Step 1: Dolling Out Your Rice – Measure out 1 cup of rice, you can make as much rice as you want this method will work with any quantity. I am going to use one cup just for this demonstration.  Pour rice into a sauce pot that will allow the rice to sit no more then 1” to 2”s when equally spread out in the bottom of the pot.

Rice equally spread out.

Step 2: Washing the Rice – Fill pot with rice to the brim with cool water.  Swish your hand around inside the rice till water is cloudy.  Drain the water and repeat as many times necessary for the water to be relatively clear after swishing rice.  This will allow your rice to be less starchy and there will be no nasty film on top it either.

Washing rice; Cloudy water, pouring out cloudy water.

Step 3: Cooking the Rice: – Refill pot with water while sticking your index finger inside the pot resting just at the top of the rice.  The water level should be no higher then the first line of your index finger closest to the rice. Cover and put on burner set to a high flame till water begins to boil.  Reduce heat to low flame and let simmer for 10-12 minutes or until there is no more water and rice is all fluffed up.  Give it a taste if rice is a little hard add a tad more water and let it sit for another 5 minutes or so.  Fluff rice with a fork and serve.  For sticky rice use more water I would say to the middle of the two lines on your index finger.  Hope this helps with your rice making.

Measure out water level with index finger, note water is up to the nearest line to rice on finger.

Rice is great with any meal. Here I have it featured with a roasted Lamb chop, under Italian seasoned sautéed vegetables.