Rice

Because so many of the dishes I cook are Indian or Asian, we eat a lot of rice, and rice is important. Let's get this straight right up front: instant rice is NEVER okay! That gummy, tasteless stuff that cooks in a minute might have once been rice, but now its just Frankstein Rice. Rice is not hard to cook, but if you want it to be as easy as possible, invest $20 or less on a rice cooker from Wal-Mart. That way you don't have to keep an eye on the water, and the rice turns out perfect every time. Of course, all bets are off, if you aren't eating steamed rice or fried rice made from cold, steamed rice, then you do have to watch.

Another important thing is matching rice to cuisine. How this worked out, I don't have a clue, but Indian/Pakistani or Persian food tastes better with Basmati rice, and Chinese food tastes weird with it. The plain, American rice is okay for Chinese food (and thats what the restaurants serve), but if you want a treat, try Jasmine rice with your Chinese food. Basmati and Jasmin rices both have a really nice aroma as they cook, and they actually do have a flavor, unlike American rice. Hint for the budget conscious: DON'T buy the cute little jars of Basmati or Jasmine from the grocery store or Whole Foods. You'll pay a premium for them! If you have Indian, Chinese, or International grocers near you, pick up your rice there. It will be cheaper for sure, though still more than American rice. It is worth the difference in price. You have not seen a rice kernel until you have seen a long, slender aromatic grain of Basmati. I think it is the best rice there is.

Now that we sorted that out, we'll soon be adding the things that go along side the rice. Just remember, as the Chinese think, those things are best eaten like condiments on the rice. If you drown your rice with your stir fry or curry, it won't be authentic or as healthful as touted.