Can you consistently cook a pot of rice without it becoming overcooked mush, or undercooked crunch? If the answer is no-you’ve got a lot of company. Many variations on the question “Why it is so hard to cook rice?” are googled. I even saw a masterclass titled something like— Three ways to use mushy rice!

The recipe that I have used with varying success over the years is 1 cup rice to 2 cups water. So why doesn’t it always work? Answers from the professionals vary— the rice is old, the lid of the pot doesn’t fit properly, the pot is too big, too much water, or the rice needs to be rinsed. When you think you have it all figured out there is more to consider.

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What type of rice? Arborio or carnaroli are Italian and mainly used for risotto, koshihikari, is Japanese and mostly used for Sushi, long grain aromatic rice like basmati from India, and its less expensive alternative, jasmine rice, from Thailand have broader appeal and uses, Bomba rice from Spain is mainly for paella, Carolina rice was originally grown in North Carolina, but now it is grown in several states, including California and like the aromatic rices are used for a variety of dishes. The rice I use most often is jasmine. If I am making a curry, basmati (literally translated as “queen of fragrance) and for a risotto, I use arborio.

Even though the following recipe isn’t just a pot of steamed rice (as you can tell by the title it is a pilaf)—it has consistently turned out great. Rinsing the rice first helps keep the grains separate which besides vegetables and stock, defines a pilaf. Since tomato season isn’t here quite yet, I added some tomato paste to enhance the tomato flavor but if your tomatoes are sweet skip that step. I always keep a bottle of dry vermouth handy—a trick I learned from Julia Child. Dry vermouth (aka white vermouth) is also great in many fish and poultry dishes, and the added benefit of being inexpensive and a long shelf life. In these soaring temperatures, this recipe is a perfect quick light dinner that you will be able to make with consistent results this summer and year-round.

Serves 2

• Ingredients:
  ½ cup white long grain rice *

• 4 tablespoons olive oil

• ½ lb raw medium shrimp shelled and deveined

• ½ fennel bulb thinly sliced (approximately 1 cup)

• ½ cup shallots or white onion finely diced

• 1 clove garlic minced

• ½ teaspoon chili flakes

• 1 cup halved cherry tomatoes

• 1 scant tablespoon tomato paste **

• 3/4 cup stock vegetable, or chicken

• ½ cup white vermouth

• 1/3 cup crumbled feta

• ¼-1/3 cup finely diced fresh herbs, mint & flat leaf parsley
  

Note: It is a good idea to have all your ingredients prepared (cut and measured) before you start this recipe because it comes together quickly *Basmati or jasmine rice ** If tomatoes are in season, you can skip the tomato paste

Directions:

1. Rinse rice in a sieve and set aside to drain.

2. In a large sauté pan with a tight- fitting lid, add 2 tablespoons of olive oil, the sliced fennel and shallot. Cover and cook over low heat until just softening about 3 minutes.

3. Next add the garlic and chili flakes, give the vegetables a quick stir to combine and continue to cook another minute. Stir in the fresh tomatoes and cook about three minutes, add the rice and the tomato paste, cook another minute.

4. Pour in the vermouth and bring the mixture to a boil. Cook the liquid down to half, then add the stock stir to combine return to a boil, cover and turn down the heat down to low and cook for another 20 minutes. Check at the halfway point and give it another stir.

5. When the rice is tender spoon it into a large bowl. Without cleaning the pan add the remaining 2 tablespoons of oil and the shrimp. Scraping any bits off the bottom and cook until the shrimp is just pink about 3 minutes.

6. Toss the shrimp with the rice and fresh herbs. Sprinkle the top with the crumbled feta and serve.

   
   Adapted by Diana Henry’s cookbook Simple