This great, easy side dish was one of the first my class learned in the first kitchen at the Culinary Institute of America. It’s that basic, and yet I don’t know many people who use it anymore. Maybe we stopped when companies started making it for us, sold in boxes with packets of seasonings.
It’s an infinitely variable and foolproof method. Cook aromatics in a flavorful fat, add rice and flavorful liquid, bring to a simmer, cover, and put in a hot oven for 20 minutes. Perfect every