#rice-cooking

#rice-cooking

Because my mom mainly learned to cook from my grandma Tina, I grew up eating renditions of Tina's recipes quite frequently. A Tina classic that always made the weekly rotation at our house was cauliflower and rice. It was a very simple soupy, porridge-y mix of cauliflower and rice cooked down in chicken stock. There wasn't much to it, but it always provided a homey sense of comfort.

A boil-and-drain approach leaves each grain of rice separated and fluffy. Boiling in an abundance of water also means no clumping and a less starchy result since grains can freely move around the pot. Cooking rice just like pasta is reliable and so easy, too. All you need is a large pot of boiling water and a teaspoon of salt for every cup of rice.