Day 1: The Rice & Grains Masterclass
Starting Simple: Gluten‑Free Rice & Grains
When you first go gluten‑free, rice quickly becomes your best friend in the kitchen. It’s naturally free of gluten, easy to cook, and goes with just about everything. We love how comforting a bowl of warm, fluffy rice feels — it’s the kind of food that makes any meal feel complete. From brown rice to quinoa to wild rice blends, these grains give us that hearty base we used to get from pasta or bread, without any of the gluten. Once you master a good pot of rice, everything else starts to fall into place.
The Goal: Stop the “mush.” Beginners often fear rice, but the “absorption method” is foolproof once you respect the ratio.
- Tools: A medium saucepan with a tight-fitting lid and a fork.
- Ingredients: 1 cup long-grain white rice, 2 cups water (or chicken stock), and a pinch of salt.
- Method: 1. Rinse the rice in a fine-mesh strainer until the water runs clear (this removes the excess starch that causes sticking). 2. Combine rice, liquid, and salt in the pan. Bring to a boil. 3. As soon as it boils, turn the heat to Low and put the lid on. 4. Simmer for 17 minutes. Do not lift the lid.
- How to know it’s done: Tilt the pan slightly; if no water pools at the edge, it’s absorbed. Remove from heat and let it sit (lid on!) for 5 minutes. Fluff with a fork to release steam.