Perfect white rice from Myers+Chang at Home: Recipes from the Beloved Boston Eatery (page 315) by Joanne Chang and Karen Akunowicz

  • white rice

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Notes about this recipe

  • Rutabaga on January 16, 2018

    I decided to try this method out, because who doesn't want perfect white rice? Unfortunately, mine was far from perfect, but I admit I didn't follow the directions as closely as I should have. I'm accustomed to covering the pot once the rice starts boiling, and while I waited a minute or so, I did not wait the full four minutes specified. I also didn't stir the rice again after covering it. This may be what caused the rice to turn out extremely mushy and gooey. I'm so accustomed to cooking rice in my usual way - using 1 1/2 cups water for each cup of rice, covering it immediately upon boiling, and never lifting the the lid during the cooking process - I'm afraid I was too busy with my other dishes and forgot to follow these new rules. Because this recipe calls for double the amount of water as rice, the extra stirring and cooking time without the lid must be essential in avoiding goopy rice. I'd like to try it again, carefully following the directions, to see if I get better results.

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