Rice tastes much better this way, and it’s quicker than simmering it in less water, in a covered pot. We use parboiled brown.
- Fill a medium pot 3/4 full of water.
- Add 1/4 cup of rice per person.
- Bring to a rolling boil.
- Turn heat down till it is boiling gently, then leave lid off and boil for 15 – 20 minutes.
- Drain the excess water — I use a seive — and season with salt, pepper, and butter.
I’m a huge fan of J. Kenji López-Alt, and this article is terrific, as usual.
The Food Lab: The Hard Truth About Boiled Eggs
J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former Editor at Cook’s Illustrated magazine, he is the author of the New York Times best-selling cookbook The Food Lab: Better Home Cooking Through Science, available now wherever books are sold.
Easy-peel Hard Boiled Eggs, a la Serious Eats’ J.Kenji Lopez-Alt
You’ll need a large pot and a steamer basket, and some cold eggs.
- Ensure that the eggs are straight out of the fridge; warmer will not work with this method.
- If serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with cold water. Set aside.
- Fill a large pot with 1 inch of water. Place steamer insert inside, cover, and bring to a boil over high heat.
- Add eggs to steamer basket, cover, and continue cooking 6 minutes for soft boiled or 12 minute for hard.
- Serve immediately if serving hot.
- If serving cold, immediately place eggs in a bowl of ice water and allow to cool for at least 15 minutes. Putting them in the fridge for a few hours overnight will make them easier to peel. When thoroughly chilled, peel the eggs under cool running water.
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