To Cook a Pot of Rice
I take full responsibility for getting rid of the rice cooker. The electric pot had been collecting dust on a shelf since the day my boyfriend and I moved in together. A relic of his bachelor days, it had not seen a single grain of rice once I showed John the wonders of my stove top method. Finally, during a day of spring-cleaning, I took it to the trash, barely pausing on my way to get a nod of approval from pot’s owner.
Perhaps I was rash with the decision to dump the cooker. Perhaps I should have noticed the look of nostalgia mixed with fear on his face as I walked the pot out the door. What I failed to realize was that all this time I had been doing the rice cooking, while John had been doing the eating. I had rid the man of one of his only kitchen tools while failing to take the time to teach him how to do it the old fashioned way.
This would not normally be a problem as I am home most of the time and do almost all of the cooking. But while I was away on a recent trip he found himself at home alone fending for himself in the kitchen.
I left behind all I could think of to make sure he would eat well: frozen blueberry muffins, a bottle of his favorite wine, and several frozen containers of Thai green curry with pork. I left everything that is, except cooked rice.
Then came his email. Though he was excited to eat the curry, he admitted he didn’t know how to cook rice without the cooker.
I had not been particularly thoughtful getting rid of the cooker, I realized. What is self evident to me in the kitchen may not be so clear to him. I had to do my best to walk him through the stove top process for Jasmine rice as clearly as I could:
Bring 1 3/4 cups water to a boil. Meanwhile rinse 1 cup of rice under running water for a minute or so. When the water boils add the rice, a bit of salt, and about half a teaspoon of butter. Stir with a fork. When it comes back to a simmer, stir again. Put a lid on and reduce the heat all the way to the lowest setting. Don't take the lid off and let cook for exactly 20 minutes. Turn off heat. Still don't take the lid off. Let rest for another 5 minutes with the heat off. When ready to eat, remove the lid and fluff with a fork. Voila! Bon appetit :)
When we spoke later that evening he was thrilled to report that the rice had worked perfectly. The secret to perfectly cooked rice was maybe not in a special electric pot. The secret wasn’t such a secret, just a good recipe and a little confidence in his skills. Getting rid of the pot may not have been so considerate, but should John find himself playing bachelor in the kitchen any time again, I can rest assured knowing he won’t go hungry for lack of rice.
Made with pork shoulder, salt and black pepper, ginger, garlic, Thai chili, onion, vegetable oil, carrots, sweet potato, globe eggplants
Serves/Makes: 4
- 1 pound lean pork shoulder
- salt and black pepper
- 1 piece (2-inch size) ginger
- 2 cloves garlic
- 1 Thai chili
- 1/2 medium onion
- 1/4 cup vegetable oil
- 2 medium carrots
- 1 large sweet potato
- 8 small globe eggplants
- OR
- 1 Japanese eggplant
- 4 ounces green curry paste
- 1 can (15 ounce size) coconut milk
Thinly cut pork into pieces about 1-inch by 1-inch wide and tall and 1/2-inch thick. Julienne ginger into paper-thin 1-inch long pieces. Mince garlic and chili. Slice onion into 1/4-inch thick half moon slices.
Peel carrots and cut into 1/4-inch thick slices on a diagonal. Peel sweet potato and cut into 1/2-inch cubes. Depending on size of the eggplants, trim off top and cut in half or quarters. (If using Japanese eggplant, cut in half lengthwise then slice crosswise to make 1/2-inch thick slices.)
Heat 2 Tbs. oil in a wok over medium-high heat. Season pork with salt and pepper. Spread meat out in the hot pan so it is roughly in a single layer. Sear for a couple minutes per side to brown. Transfer meat to a plate.
Reduce the heat on the wok to medium and add remaining oil. Add ginger, garlic, and chili. Saute for about 3 minutes until fragrant but not browned. Add onion and increase heat to medium high. Cook for about 3 minutes until just softened.
Stir in curry paste. Cook for about 60 seconds stirring frequently. Add coconut milk and water, stirring to combine. Bring to a boil.
Add carrots, potatoes, eggplant and pork to the wok. Bring to a boil then reduce to a simmer over medium heat. Put a lid on the pan. Simmer for about 10-15 minutes until all vegetables are just tender.
Taste, adjusting seasoning if necessary with additional salt and pepper. Serve with cooked rice.
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