Kitchen Stuff: The Little Rice Pot
In a small kitchen, you don’t need a lot of equipment to cook great food. Still, you do need some pots, pans, utensils, and dishes–obviously. In the BGSK book, you’ll find a bare bones list of necessary tools, but I’ve long wanted to bring you a similar resource on the web.
So we’re going one by one, stocking up our virtual pantries and maybe our real ones too.
If you’ve got a bowl of rice, you’re more than halfway to dinner. Add vegetables or chicken and peanut sauce, fry leftover grains into fried rice, smother a bowl with black beans, or merely melt some cheese on top. Likewise for quinoa, barley, or bulgur.
Yet for a long time, I was no good at making these grains. I’d burn the bottom or add too much water, making the rice soggy. When I finally mastered the technique, I had my Cuisinart 1-1/2-Quart Saucepan with Cover to thank. A small volume means you can cook just enough rice for one or two, without whipping out your Dutch oven. An aluminum core spreads heat evenly. And a tight-fitting lid means steam won’t escape, rendering your rice way too dry. While it’s not as multipurpose as some of your equipment, this pot is about rice perfection. If you’re looking for an A+ in grain achievement, get this now.
Here are a few of the dishes you’ll use your new pot for:
- Vegetarian Fried Rice with Shiitakes & Cashews
- Seared Steak & Sesame Rice Salad
- Chicken Curry with Bananas, Raisins & Peanuts
See all the small kitchen stuff you need here.