'I got dumped. I lost my rice cooker. But, hey, I learned how to make rice on the stovetop!' (via basically)
So I went without. For an entire unemployed week I rummaged around the fridge and cupboard trying to put together odds-and-ends dinners and always coming up just a liiiiiiittle bit short. I would gaze longingly at the gigantic bag of short grain white rice my mom had bought me at BJ's before sending me off, feeling like Tom Hanks in that scene in the 2000 filmwhere he has all of the cans of food but doesn't have a can opener to open them with. I was at my wits end.
I followed it exactly, religiously, with a furrowed brow-intensity that I rarely ever devote to recipes. I rummaged around in our Cabinet of Misfit Cookware until I found a 2 quart saucepan with a matching lid. I measured out—OK, the recipe calls for long-grain, but I did everything else!—and added it to the pot with, added it to the pot, and gave the mixture a gentle swirl.
There was something appealingly witchy and ritualistic about the whole process—the measuring, the bubbling, the specificity of the timing and where the pot should and shouldn't be at any given point. After the second timer went off, I half expected to remove the lid only to have live frogs or a swarm of moths emerge. But underneath that lid was something even more astonishing to me in that special moment:And so I had rice. And I had dinner.
1 cup rice; 1¼ cup water; a pinch of salt. High heat, boil; cover, simmer, 18 minutes; towel, recover, 10 minutes. Rice . And it is for this reason that I love cooking, and teaching people about cooking: It has the ability to create a sense of efficacy and accomplishment that can be summoned at will, whenever it is needed most.. And you can have rice. And you can have dinner.
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