Plain white rice is a blank, fluffy base for almost any main dish, soaking up sauces and juices without competing with them. Rinsing off surface starch and resting the rice off the heat are what separate dry, distinct grains from a sticky pot.
Plain white rice is a blank, fluffy base for almost any main dish, soaking up sauces and juices without competing with them. Rinsing off surface starch and resting the rice off the heat are what separate dry, distinct grains from a sticky pot.
Plain white rice is a blank, fluffy base for almost any main dish, soaking up sauces and juices without competing with them. Rinsing off surface starch and resting the rice off the heat are what separate dry, distinct grains from a sticky pot.
Plain white rice is a blank, fluffy base for almost any main dish, soaking up sauces and juices without competing with them. Rinsing off surface starch and resting the rice off the heat are what separate dry, distinct grains from a sticky pot.
Plain white rice is a blank, fluffy base for almost any main dish, soaking up sauces and juices without competing with them. Rinsing off surface starch and resting the rice off the heat are what separate dry, distinct grains from a sticky pot.
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