http://www.thekitchn.com/feedburnermain
Growing up with a potato farmer father, I was destined to be well-versed in potato prep. Mashed or scalloped, baked or hash browned — I can do it all! And yet, I’ve always been tragically incapable of preparing a simple pot of rice.
Determined to get it right, I cooked my way through scorched pots and crunchy grains before finally finding a fail-proof method that delivers tender rice every time. Not one to stop at a plain pot of rice, I like to season the staple with garlicky butter and golden butter-fried garlic chips. And yes, I’ll say it: I’ll take a bowl of buttery garlic rice over mashed potatoes any day.
From one reformed rice cook to the next, if you can melt butter and boil water, I promise you can make this (seriously delicious) rice.
Filed under: Fitness
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