Back to Basics: The Perfect Pot of Rice (Or Any Other Grain You Can Think Of)

Dinner SOS by Bon Appétit

Bon Appétit

Food, Arts

4.2 • 2.6K Ratings

🗓️ 12 March 2025

⏱️ 40 minutes

🔗️ Recording | iTunes | RSS

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Summary

Welcome to Back to Basics Week! All week, Chris and his Bon Appétit colleagues are answering listener questions about the fundamentals of cooking, to help level you up as a home cook.

Why is making stovetop rice so dang hard?! Today, Chris and Kendra Vaculin address the world of grains, including how to make the perfect pot of rice and why the package directions might be the reason behind a bad batch. Plus, Kendra makes the case for her favorite quick grain and dissects when it's time to pull out the colander and just cook your grains like pasta.

Recipes & Links:
The Perfect Pot of Rice
There are 40,000 Types of Rice in the World—Here's How to Pick the One You Need
Do You Need to Rinse Your Rice?
Kokuho Rose Rice
21 Typles of Whole Grains and Pseudo Grains and How to Cook Each One
Bulgur is the Whole Grain for Busy People
One-Pot Salmon and Shiitake Rice
Kendra's Crispy Rice Method

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Transcript

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0:00.0	eBay. It's a place to fall in love with new, pre-loved, vintage and rare fashion over and over again.
0:07.1	Your favorite designers, expertly authenticated. Yeah, eBay. Things people love.
0:19.9	Hey there, listeners, and welcome back to Dinner SOS and our Back to Basics Week.
0:25.3	Today we're talking about how to cook grains, whether that is in a pot, rice cooker, thrown into soup, or any other way people can dream up.
0:33.8	And to help me, I'd love to welcome my co-host, Kendra Vaculen.
0:37.4	Hey, Kendra.
0:38.4	Hello.
0:39.5	Kendra, do you have a favorite grain?
0:42.4	I do, and it's going to blow your mind.
0:45.1	Wait, let me guess.
0:46.8	Freaka.
0:47.4	No.
0:47.9	Cracked kind.
0:48.7	Hold on, hold on.
0:49.7	I feel like I've got it.
0:51.8	Spelt.
0:52.7	No.
0:54.6	It's vulgar. Oh've got it. Spelt. No. It's vulgar.
0:57.1	Oh, stop it.
0:58.4	I love bulgar.
1:01.4	I love it so much.
1:04.9	And when we start talking about cooking grains that aren't rice, I will explain to you why
	...

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