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I think the best thing I ever learned from my mother was how to boil rice like pasta.
Okay, maybe not the very best thing. That might have had to do with mascara. Or boys. Or peanut butter and pickle sandwiches. But this is a close second.
Apparently cooking rice like pasta is quite normal in Canada. I don’t know how I missed it while growing up, but here in the States very few seem to be in on the secret.
Here’s the secret.
Put water in a pot. Boil water. Add parboiled rice. Continue boiling until rice is tender. Drain rice. Eat.
No water to rice ratio. No simmering. No rice sticking to the bottom of the pan even though you followed the directions exactly. I don’t know how it works with other types of rice but as for white rice, my life will never be the same again.
I’ve written before about the greatest advancement in moving since the invention of the U-haul truck. Now I have a supplement to the green box.
The glass rack.
For short, or even mid-length moves, consider borrowing some glass racks from your favorite restaurant to pack your sippies in. They don’t need bubble-wrap and you can just give them back for a wash and rinse when you’re finished.
When pouring water into the 450° oven to create steam while making Artisan Bread do not use a glass baking dish as the preheated container for said water. Unless of course you are doing an experiment to see how many small pieces of glass you can pick up off the bottom of the oven after it has shattered from said water.
This was the experiment I did today just to bring you helpful tip #1.
This is going to be a fun new series, don’t you think?
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