Hi, my name is Angela and I just figured out how to cook rice at age 40.
Yes, the simple "one cup rice, two cups water, simmer covered for 20 minutes, voila perfectly fluffy rice." I just gained confidence in doing this. I have no idea why I have feared cooking rice so long. Fear of burning or crunchiness maybe.
I could never remember the ratios (I realize how stupid that sounds). It's like I had rice dyslexia. I own a rice cooker, but that always produces an overcooked layer on the bottom. Deliciously crunchy but not what I want on a regular basis.
This is a dumb post ... but I am proud of the fact that I managed to cook a perfect pot of rice without looking up instructions. I will now slink off in embarrassment.
ALB
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