Let’s find some culinary common ground: We all make rice, right? Whether it’s long grain, short grain, brown, jasmine or what have you, at some point you’re going to make a stir-fry, curry or pot of beans and require a side of the fluffy stuff.
You may have looked on in horror as someone filled a pot with rice, added water and a pinch of salt and placed it on the stove with no further action. Or you may be one of many who refer to this as “making rice.” Still, it cannot be denied that countless others all over the world rinse their grains in several changes of water until the contents are perfectly clear before turning up the flame. So who’s making it correctly? Watch us do it both ways and enjoy some enlightenment with your mapo tofu.