The key to rice is to double the amount of water. Also, get the water to a boil before putting in the rice, which should help prevent burning the rice. *Most important* And keep an eye on the rice. If there’s still water left after the recommended amount of time the rice has been cooking, stir it and keep it going on low while constantly checking it.

Boom. Wisdom on rice.

Happy to report this was one of my best attempts at rice. Mischief managed!

 

a7d916ba949a53bb4db943790a7b88f2Will prepared an amazing dinner for us tonight and allowed me to assist on a tiny portion of the preparation. This morning, he got Boston Butt pork and put it in the slow cooker all day with a coffee/paprika/cayenne/brown sugar rub. By the time I got home, he was keeping the pork warm while creating a gravy from the leftover juice, as well as roasting squash and zucchini in the oven. He invited me into the kitchen to take over the task of the garlic kale. All I had to do was tear kale leaves and mince garlic-easy, right? Well, after being indecisive about how much kale to tear off (Will kept insisting it was going to shrink SO much), I got a lesson in mincing garlic. While my method of slow chopping was fine, Will recommended that instead of cutting the garlic like normal (for me, vertically) and then cutting those tiny pieces in half, that instead I cut the garlic in half horizontally (the longer length), cut those halves in half, then get the slices flush with a knife before continuing to cut those four sections at the same time vertically. I’m happy to report I didn’t cut a fingertip off while working with such a tiny medium.

Tonight I learned the golden rule of cooking meat: you have to heat the pan before adding the meat! Apparently, all this time I’ve been doing it wrong by plopping meat on the pan before turning it on! But Will said that when it’s time to cook meat, heat the pan (and oil, if applicable) and when you think it’s ready, put a teeny piece of meat on the pan to test if it sizzles. If it does, it’s time for the rest of the meat; if not, keep waiting.

Tonight, we made a vegetable bake with some coucous. The lesson that I learned was how to cut vegetables (and a fruit)! Will taught me the art of cutting a tomato which, in my opinion, is the most challenging thing in the world to cut. Okay, maybe just in the fruit/veggie family that I’ve attempted before, but still. The others we did were potatoes, carrots, and a zucchini. I also rediscovered the joy of peeling a potato-great for the first half of it, hard to grip for the second half!

My project for the new year is to learn how to cook! I have enlisted the help of my kitchen-saavy fiance, Will, to teach me how to find my way around. While I am already adept at creating delightful baked items, but my dinner skills could use some major improvement. Thus, Will is going to help me master the art of cooking.