{"id":542,"date":"2008-11-19T10:29:48","date_gmt":"2008-11-19T15:29:48","guid":{"rendered":"http:\/\/www.gourmetproject.ca\/?p=542"},"modified":"2011-07-06T19:53:07","modified_gmt":"2011-07-07T00:53:07","slug":"199-foolproof-long-grain-rice-p254","status":"publish","type":"post","link":"http:\/\/www.gourmetproject.ca\/?p=542","title":{"rendered":"199. Foolproof Long-Grain Rice p.254"},"content":{"rendered":"<p><a href=\"http:\/\/www.gourmetproject.ca\/wp-content\/uploads\/2008\/11\/199_foolproof_long_grain_rice_p254.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-541\" title=\"199_foolproof_long_grain_rice_p254\" src=\"http:\/\/www.gourmetproject.ca\/wp-content\/uploads\/2008\/11\/199_foolproof_long_grain_rice_p254.jpg\" alt=\"\" width=\"461\" height=\"346\" srcset=\"http:\/\/www.gourmetproject.ca\/wp-content\/uploads\/2008\/11\/199_foolproof_long_grain_rice_p254.jpg 461w, http:\/\/www.gourmetproject.ca\/wp-content\/uploads\/2008\/11\/199_foolproof_long_grain_rice_p254-300x225.jpg 300w\" sizes=\"(max-width: 461px) 100vw, 461px\" \/><\/a><\/p>\n<p><a href=\" http:\/\/www.epicurious.com\/recipes\/food\/views\/Foolproof-Long-Grain-Rice-100911\">The recipe<\/a><\/p>\n<p>Calling this a recipe is a bit of a stretch. It&#8217;s one step away from reading &#8220;follow package directions&#8221;. The ingredients are salt, long-grain white rice, and water. Normally I cook rice by boiling salted water, then adding rice, letting it come back to a boil, then reducing the heat to low and letting it steam for 20 minutes, then a 5 minute rest, off the heat, before serving. The only twist this recipe adds is that after adding the rice you let it boil for a few minutes until steam holes form in the surface, and the top looks dry. It then gets 15 minutes over lowest heat, and a 5 minute rest.<\/p>\n<p>The Book claims to provide every recipe you&#8217;ll ever need, and I guess a basic rice recipe is important. The book doesn&#8217;t include recipes for plain cooked pasta, or boiled potatoes, but I know enough people who claim not to be able to cook rice that this is probably worthwhile.<\/p>\n<p><strong>The Good: <\/strong>This recipe produces properly cooked rice. The grains were fluffy and separate, soft with a little bit of bite left to them. It&#8217;s a simple thing, but poorly cooked rice can be a real disappointment.<\/p>\n<p><strong>The Bad:<\/strong> This technique is ever so slightly more complicated than the dump-the-rice-in-the-boiling-water-and-wait-20-minutes strategy, and I&#8217;m not sure the results are any different. Boiling until steam holes appear guarantees that the ratio of water to rice is correct, and if you&#8217;re worried about getting the rice just right by all means do this, but I get generally good results with my standard method.<\/p>\n<p><strong>The Verdict:<\/strong> My rice palate is pretty poor, to me, this rice was just as good as what I get by following the instructions on the package. However, the slim percentage of the population who eat rice often enough to have opinions about it, but don&#8217;t have a rice cooker, might get some added benefit from this technique.<\/p>\n<div style=\"position: relative; height: 25px; width: 125px\">\n<div style=\"position: absolute; top:0; left:0; height: 25px; width: 100px; background: url(http:\/\/www.gourmetproject.ca\/wp-content\/plugins\/rating-bar\/rating-front.png) left\"><\/div>\n<div style=\"position: absolute; top: 0px; left: 100px; height: 25px; width: 25px; background: url(http:\/\/www.gourmetproject.ca\/wp-content\/plugins\/rating-bar\/rating-back.png) right\"><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The recipe Calling this a recipe is a bit of a stretch. It&#8217;s one step away from reading &#8220;follow package directions&#8221;. The ingredients are salt, long-grain white rice, and water. Normally I cook rice by boiling salted water, then adding rice, letting it come back to a boil, then reducing the heat to low and [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[14,2],"tags":[1011,606],"_links":{"self":[{"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=\/wp\/v2\/posts\/542"}],"collection":[{"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=542"}],"version-history":[{"count":7,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=\/wp\/v2\/posts\/542\/revisions"}],"predecessor-version":[{"id":603,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=\/wp\/v2\/posts\/542\/revisions\/603"}],"wp:attachment":[{"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=542"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=542"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=542"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}