The other day, a friend and I were discussing making rice. I get the impression that rice is often touch and go for a lot of people. They have heard lots of different versions of what works and what doesn’t work and often don’t understand why it never turns out quite right. Even on Masterchef, a cooking TV competition with super-skilled contestants, I have seen rice fail.
Because I cook it often, over the years I managed to perfect a way to make a loose, fluffy and tasty rice that doesn’t stick to the bottom of the pan, without thinking too much about it (even though my skills do not come close to any of the talented people that cook on TV!).