Staple
Rice
The 18-minute backbone of dinner.
Cook one good pot of rice — then turn it into pilaf, risotto or fried rice — and half your weeknight dinners are already solved.
The numbers
that matter
that matter
1 : 1.5
long-grain rice to water
12 + 10
minutes cook, then rest
~3.5×
stock to rice for risotto
What you can make
A few of the dishes this one staple turns into.
Pilaf
Risotto
Fried rice
Stuffed peppers
How to use it
The handful of methods that cover almost everything.
Fluffy long-grain
Rinse until clear, 1 : 1.5 rice to water, lid on, 12 min, then rest 10 off the heat.
Pilaf
Toast the grains in fat with aromatics, add hot stock, cover and barely simmer.
Risotto
Toast, then add warm stock a ladle at a time, stirring, until creamy and just tender.
Fried rice
Day-old cold rice, very hot pan, high heat and keep it moving — fast.
Typical ups & downs
What goes right
✓Cooks in a single pot
✓Cheap by the kilo
✓Keeps 4 days and freezes well
Where it goes wrong
×Lid lifted early turns it gummy
×Skip the rest and the bottom stays wet
×Wrong rice for the dish (sushi rice in a pilaf)
Watch it doneMore on Instagram →
Perfect fluffy rice, every time
@slow.kitchen
Rice 3 ways, one pot
@one.pot.week
Leftover rice → 5 dinners
@pantry.first
Want Rice to really click?
Book a local host and cook it hands-on — the fastest way to go from following steps to just knowing.
Staple DietConnect with your ingredients. Become a better cook. Eat healthier.