atom · cooking / basics
Cook fluffy rice on the stove
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Rinse until the water runs clear.
Surface starch is what makes rice gluey. Three or four changes of water is enough.
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Use the right ratio.
One part rice to one and a half parts water for white long grain. Brown rice takes two.
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Boil, then drop to the lowest heat.
Lid on the moment it boils, and leave it alone. Every lift lets the steam out.
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Time it and rest it.
Twelve minutes for white, then ten minutes off the heat with the lid still on.
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Fluff with a fork.
Never a spoon. A fork separates the grains instead of crushing them.
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- 1 Founder draft core @bernard ⚡ new
#1 becomes the Core. This atoma is young: submit a better distillation and take the seat.
No gear needed. Your pot, a timer and ice are enough. That is the point.
Founder draft
@bernard · challengers welcome
