The Art of the Meal

Just as there are lots of ways to skin a cat, there are many ways to make great corn-on-the-cob You can roast it, broil it, grill it, nuke it. But, far-and-away the easiest, fastest, most dependable method I've found is to simply toss it into boiling water.

1. About 15-20 minutes before serving, fill a large pot with enough water to cover the corn, add a teaspoon of salt, cover the pot, and bring the water to a roiling boil.
2. Remove husk and silk from corn; then, rinse and cut each ear in half.
3. When the water is at full boil, drop the corn into the pot (taking care not to scald yourself), re-cover, and boil on high for 5 or 6 minutes.
4. Remove from pot and serve right away.

Suggested serving: Corn-on-the-cob is a great side with any meal. It's served here with roasted chicken and watermelon.

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Rice is a staple for most of the world's population, because it's inexpensive and easy to make, store, and digest – as long as it's properly cooked. I learned this proper-cooking technique many years ago from an old Indian cookbook. As long as I don't skip steps, it's never let me down.

  * 1 cup raw rice + 2 cups water = 3 cups cooked rice

1. Place 1 cup rice into a strainer, and rinse under cold tap water (until water runs clear) to clean and remove excess starch.
2. Pour rinsed rice into a large, clean bowl.
3. Heat 2 cups water in microwave (or stovetop) 'til JUST BARELY warm to the touch.
4. Pour lightly warmed water over dry rice, and let soak for 15-20 minutes.
5. Carefully pour water off rice through strainer into saucepan large enough for water and rice as it expands during cooking. (Be sure no rice escapes from bowl into pan.)
6. Optional additions: Toss pinch of saffron or tumeric into water to impart light yellow color and subtle flavor – and/or 1 teaspoon salt to speed boiling and enhance flavor.
7. Bring the water to a roiling boil; then, immediately add the rinsed, soaked rice.
8. Allow water to return to boiling; then, reduce heat immediately to lowest burner setting – or flame to as low as it can go without going out.
9. Cover pan tightly and cook rice for 20 minutes.
10. Remove from burner and let sit uncovered for 5-10 minutes before fluffing with two forks.

Suggested serving: Toss with chopped cilantro and a tablespoon of Brummel & Brown yogurt butter (adds a mere 7.5 calories to each serving).

BTW: This procedure works well with any long grain rice. I've used it with Texamati and the Mahatma brands of white rice, to mention a few.

TO REHYDRATE AFTER REFRIGERATION: Spray saute pan with cooking oil and spoon in desired amount of rice. Adjust burner to a medium-high heat, and stir with wooden spoon, adding just enough water to moisten. Cook until warm and fluffy.

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