Cooking rice is the gateway drug to cooking everything. Get this right, and you’ll feel invincible. You’ll start experimenting: adding a bay leaf, a squeeze of lime, or a knob of butter. You’ll graduate to sushi rice, basmati, wild rice. But it all starts with half a cup of jasmine rice and 3/4 cup of water.
So go ahead. Measure it out. Trust the process. And when your friends are amazed at your perfectly fluffy rice, just smile and say, “It’s all about the water.” You’re welcome.
