What do you eat when you are allergic to everything? Rice. A lot of rice. And probably white rice. (The child's skin does better with white rice.)
I could make risotto. But regular rice just seemed too complicated. (By this, I mean I didn't know how to make rice. Adam had to make it.)
So, Adam taught me how to make rice. Or Alison Holst did. (I think it was both of them.)
Long grain (white) rice
Boil 2 cups of water. (This is when an electric kettle comes in handy. Electric kettles are awesome.)
Put a medium-sized (not too big) pan on low heat. Add 1 Tablespoon of oil. (I like to use canola oil.)
Add 1 teaspoon of salt and 1 cup of basmati or jasmine rice. (I don’t bother to rinse it first, but if you want to, go right ahead.) Stir until the rice is coated.
Let the rice mixture heat for about a minute. (Not too long, or you will scorch the rice and have to start over.)
Add your boiling water to the rice mixture. Put a lid on the pot, and leave it on low heat for about 18 minutes. You can check to make sure all the water has been absorbed.
Take the pan off the heat and leave it covered until you are ready to serve. Fluff rice with a fork.