Tell me the details like what makes yours perfect, why, and your cultural influence if any. I mean, rice is totally different with Mexican, Chinese, Indian, Japanese, and Persian food just to name a few. It is not just the spices or sauces I’m mostly interested in. These matter too. I am really interested in the grain variety and specifically how you prep, cook, and absolutely anything you do after. Don’t skip the cultural details that you might otherwise presume everyone does. Do you know why some brand or region produces better ingredients, say so. I know it seems simple and mundane but it really is not. I want to master your rice as you make it in your culture. Please tell me how.
So, how do you do rice?
First rinse the rice, then put 1:2 rice to water plus a little extra water to account for steam in a pot. After you figure out how much the water comes up it’s easy to do the knuckle thing. Wait till it comes to a boil then cover and cook for 20 mins. Proceed to fluff with a fork, spoon, or other object.
What’s the knuckle thing?
Depending on the pot you can do rice to the first knuckle and water to the second and it’s the right proportions, but most pots it’s not. Measure it, stuck your finger in, and see where the water and rice come up to. After that you can just add rice and water and use your finger to quickly measure.