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 Google searches have variations on the question “Why it is so hard to cook rice?” I have even seen a MasterClass lesson titled something like “Three ways to use mushy rice!”;

The formula that I have used with varying success over the years is 1 cup of rice to 2 cups of water, but it doesn’t always work. Explanations 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. And just when you think you have it all figured out there is more to consider. 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 jasmine rice from Thailand (its less expensive alternative) have broader appeal and uses; Bomba rice from Spain is mainly for paella. Carolina rice, originally grown in North Carolina, is now grown in several states including California, and is used for a variety of dishes like the aromatic kinds of rice. The rice I use most often is jasmine.

If I am making a curry, I choose 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 well. Rinsing the rice first helps keep the grains separate, which defines a pilaf, besides containing vegetables and stock. Since tomato season isn’t here quite yet, I added some tomato paste to enhance the tomato flavor, but you can skip that step if your tomatoes are sweet.

As for the dry vermouth, I always keep a bottle handy—a trick I learned from Julia Child. Dry vermouth (aka white vermouth) is also great in many fish and poultry dishes. 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 all year round.

Serves 2

Adapted from Diana Henry’s cookbook Simple

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

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

• 1/2 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

Directions:

Rinse rice in a sieve and set aside to drain. 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. 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. 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, turn the heat down low, and cook for another 20 minutes.

Check at the halfway point and give it another stir. 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. Scrape any bits off the bottom and cook until the shrimp is just pink—about 3 minutes. Toss the shrimp with the rice and fresh herbs. Sprinkle the top with the crumbled feta and serve.