Wednesday, January 15, 2014

Simple White Rice

"The best teacher in America," a friend said to me, "is Alton Brown."

My friend is a pastor, and we were talking about teaching hard parts of the Bible. Alton Brown is a cook. What possible connection could there be? I borrowed some DVDs to find out.

My friend was right. Brown is a great teacher who takes difficult subjects (chemistry, physics, nutrition, history, etc) and makes them easily accessible to those interested in learning.  I mostly just watched to learn to teach, but along the way I learned how to cook, as well. Today, I love to cook. I attribute the change, in large part, to Alton's influence.

This is Brown's "Rice in a Rush" recipe. I make it at least once a week.

Simple White Rice


  • 3 cups boiling water
  • 2 T butter
  • 2 cups long-grained rice

  1. Boil the water. It won't work if the water's not boiling.
  2. Melt butter in an appropriately-sized pot over high heat.
  3. Add rice and stir until lightly brown.
  4. Add 3 cups boiling water, cover with a lid, and turn the heat to simmer. Set timer for 15 minutes and do not disturb until time is up.


If you want to spice up your rice, add spices between steps 2 and 3. Alton adds a teaspoon of salt, which I avoid. I usually add a chopped onion, which he avoids. Depending on the dish, I may add other spices to the butter before adding the rice and water: chipotle, red pepper flakes, or ginger are the most common. Still, the basic instructions are almost impossible to mess up.

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