Boiled

Boiled rice may be the most straightforward recipe in this entire book, but it was a real revelation to me when fellow chef Allison Scott said she stopped cooking rice with a specific water-to-grain ratio but instead transitioned to treating it like pasta. Simply bring a big pot of heavily salted water to a boil, add rice, boil until tender, and drain. That led me to treating all grains and legumes the same way, and hence a cookbook is born.