Welcome to Back to Basics Week! All week, Chris and his Bon Appétit colleagues are answering listener questions about the fundamentals of cooking, to help level you up as a home cook.
Why is making stovetop rice so dang hard?! Today, Chris and Kendra Vaculin address the world of grains, including how to make the perfect pot of rice and why the package directions might be the reason behind a bad batch. Plus, Kendra makes the case for her favorite quick grain and dissects when it's time to pull out the colander and just cook your grains like pasta.
Recipes & Links:
The Perfect Pot of Rice
There are 40,000 Types of Rice in the World—Here's How to Pick the One You Need
Do You Need to Rinse Your Rice?
Kokuho Rose Rice
21 Typles of Whole Grains and Pseudo Grains and How to Cook Each One
Bulgur is the Whole Grain for Busy People
One-Pot Salmon and Shiitake Rice
Kendra's Crispy Rice Method
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