How to Cook the Perfect Pot of Rice

Wednesday, 23 July 2014 | by Pat's Picks

New York Times food writer Kim Severson embarks on a quest to make the perfect pot of rice - a skill that has eluded her throughout her culinary career. The first thing she discovered is that those who cook rice well, don’t necessarily know how to explain it. She offers what she did learn along the way: the kind of rice you buy matters, rinse it well, salt it well and measure precisely. Or as one of her colleagues told her, just use a rice cooker.

SOURCE: New York Times