Rice

I always fix rice in parallel with other things, but here is just rice.

Utensils:

• Water faucet (cold water)
• Measuring cup
• Stovetop with at least one burner
• Small pot with lid
• Hotplate
• Serving spoon
• Scrubber with handle (cleaning pot)
• Barkeeper's Friend (cleaning pan)
• Dish soap
• Dish drain (for letting pot dry)

Ingredients)

• Rice (jasmine or other white, it cooks faster than brown rice)
• Turmeric (just a dash to color rice)
• Water (2 cups for rice, plus rinse rice first)

Measure 1 cup rice with dry measuring cup. Put it in the small pot. Rinse it in the pot with water (don't need to measure the water) by swirling it around with your fingers.

Repeat stirring it and emptying the water, about four times, until the water stops being so cloudy. After you dump the water about 1/4 cup of water will still be sticking to the rice, that is OK.

Add 2 cups water to the rice with measuring cup. Add dash of tumeric, cover. Turn the stovetop on medium high.

Once the rice starts bubbling at all, turn it to low. Do not leave it unattended or you'll destroy your pot with burnt-on rice. Keep a potholder nearby so you can lift the lid if it starts bubbling over.

It will take 10 or 15 minutes for the rice to cook. Keep an eye on the rice and lift the lid briefly if it starts to bubble over. As long as it's bubbling it's not done. Once you only see cooked rice on top, no bubbles, it's done, turn off the heat but leave the rice covered on the stovetop. It will keep soaking up any remaining water.

Afterwards, clean the pot with a scrubber. If necessary, use Barkeeper's Friend to remove the impossible-to-clean film of rice on the pot and lid.