I'm a rice purist. When I say that, I mean to say that I avoid buying any box of rice that guarantees ready-to-eat rice in one or five minutes. This isn't because I think that the rice will end up tasting bad: I just have come to terms with the fact that rice, in its raw and natural state, just takes a little bit of TLC and time.
My attitude toward the multifunctional grain has presented me with some problems in the past. For a dish that requires constant supervision, like risotto, I can be assured that my … Read more