Fluffy rice and rules

Personally, I like rules, but not all of them. Those created by humans, and above all those that are mere customs, whose explanation has been lost in time, or worse, when several hypotheses compete to be the true origin of the thing, make me uneasy.

That is why I think that rules that are an end in themselves, with no defined original cause, which must simply be obeyed by force of custom and tradition, are rules we have a duty to question: are they beneficial or harmless? If they meet neither of these two principles, let them be abolished.

For example, why does the despicable university hazing exist? It is a custom that belongs on the list of things I dislike.

I confess I have taken part in two, as victim and as perpetrator, but over the last decades I have concluded that I will not take part in barbaric acts that don't meet the principles above.

That said, let's get back to the rules I love, like the one for making good rice: fluffy, perfect and pleasing to the palate.

The secret is in the ratio and in the steps of the process. First heat the pot; once it is hot, add oil and some garlic, some like more, others less, what matters is that it's there. Let it brown, but stir so it doesn't burn.

Once you get there, add the amount of rice you want, say one or two cups, also to the customer's taste.

Just keep in mind that the grain expands as it cooks, so if you add too much it may even overflow the pot.

Then, once that's done, remember the one thing that is, in theory, a golden rule in this whole process. The others depend on your preference, but not this one: break it and you will have problems.

For every portion of rice, add twice as much water.

So if I used a 300 ml cup of rice, we need double that volume of water. That is, 600 ml.

This rule must be followed with more care and diligence than any other. Covering the pot or not is optional and varies from person to person.

It will, of course, affect the speed and manner of cooking, as will the burner's power, which can stay on high the whole time if the pot is uncovered and the ratio above is respected.

For most harvests, grades and brands this ratio rule holds, but it can happen, especially when cooked on high heat and uncovered, depending on how hard the rice is and how long it was toasted, that it is not cooked when the water dries up.

In that case, add another portion of water and keep all the previous conditions, such as high heat and no lid.

I call this the rice of the desperate and impatient, who like to burn more gas to get their rice ready faster and take the risk of burning it.

On average, rice made this way will be ready in 10 to 15 minutes.

Set a 10-minute timer from the start of cooking and then go check on it.

Then, if needed, make the corrections mentioned above and/or add more time to your timer. Be careful and add just a little time; let's not burn our rice.

Good luck, and remember the 2:1 (two to one) ratio.

THE GOLDEN RULE.