 Boiling rice is harder than it looks. Often the finished product is sticky or "gluey." Here's a sure-fire way to produce rice that's light and fluffy.
Here's How:
- Rinse the rice in water to get rid of excess starch.
- For every cup of rice, add 1 1/2 cups of water.
- Bring the rice to boil, uncovered, at medium heat.
- When boiling, turn the heat down to medium low.
Brief History
 The precise origins of rice are lost in history, but experts believe the plant probably got its start in India. Certainly, archeological evidence indicates that the Southeast Asians were the first people to cultivate rice: artifacts imprinted with rice grains dating back to 4,000 BC have been discovered in Korea.
A harvested rice kernel contains a bran layer, and is enclosed by a hull. White rice has had both the bran and hull removed during the milling process. By contrast, brown rice has had only the hull removed. The result is a much more nutritious dish, containing protein and several minerals. However, parboiled white rice has been processed before milling and thus retains most of its nutrients.
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