Cooking rice like pasta reduces the heavy metal toxin arsenic, and it's easier with no measuring.
Course Side Dish
Cuisine American, Asian
1poundrice well rinsed
enough water to fill a large pot
Fill a large pot, 7-8 quarts, 3/4 full of water and bring to a boil over high heat. Add a sprinkle of salt and carefully add the rice. Turn the heat down to a low boil and cook rice according to the time on the package. When rice is done, strain off water through a fine sieve or colander.
If eating right away, add a little butter, ghee, olive or coconut oil as preferred plus salt. If meal prepping ahead, spread the rice on a rimmed half sheet baking pan and allow to cool. Once cool, portion and freeze. Rice will keep in the refrigerator up to 5 days.
Recipe from Chef Sally Cameron of AFoodCentricLife.com