Yield: 4

Jean-Pierre

If you’ve ever wondered how to cook rice and get if perfectly fluffy every time, wonder no more! With just a few simple tips, you’ll be on your way to becoming a rice-cooking pro.
Cooking rice may seem like a simple task, but there is a real art to getting it just right. If you’ve ever had a plate of mushy or under cooked rice, you know how disappointing it can be. On the other hand, when it’s cooked perfectly, rice is light, fluffy, and positively delicious. So how do you achieve that perfect result? Here are a few tips:
First, it’s important to rinse your rice before cooking it. This helps to remove any dust or debris that may be on the grain. Rinsing also helps to prevent the rice from sticking together while cooking.
Next, it’s time to start cooking! Be sure to use the correct amount of water for the type of rice you’re cooking. For example, long grain rice requires more water than short grain rice.
Bring the water to a boil before adding the rice, stirring gently to distribute it evenly. Then put a lid on the pot and reduce the heat to low.
Finally, let the pot simmer until all the water has been absorbed by the rice. This should take about 20 minutes. Remove the pot from heat and let it sit for another 5 minutes to allow the steam to escape before fluffing the rice with a fork and serving.

• 1cup Basmati rice
• 2-3TBS sweet butter
• 2TBS onion or shallots chopped
• 2cups stock, chicken or vegetable
• salt and pepper to taste
• chives, cilantro or parsley chopped (optional)

Wash the rice until the water comes out clear and not cloudy.

In a 2-to-3-quart pot (with a tight cover), add the butter and when hot sauté your onion or shallots and cook until light golden-brown. Add the rice and mix well. Add the stock mix well and bring to boil. Cover and reduce the heat to the lowest setting and cook for 15 minutes. Turn off the heat and leave in the pot COVERED (do not open the pot) for 10 more minutes.

Using 2 forks, be sure to fluff the rice to remove most of the steam. This will avoid the rice from continuing to cook and lose its texture.

If you have some you can certainly add some freshly chopped chives, cilantro or parsley.

Short grain rice: 1 cup rice to 1½ to 2 cup water or stock

Brown rice: 1 cup rice to 2 water or stock

Arborio rice (risotto): 1 cup rice 3 cups water or stock

Sushi rice: 1 cup rice 1¼ water