In Nicaragua you get rice three times a day. If there’s no rice, you can’t call it a meal. For breakfast it’s mixed with beans and labeled “gallopinto.” At lunch, it’s served alongside the beans. At dinner, you can have gallopinto or rice and beans. Basically, it’s rice and beans, or riceandbeans. Got it? And you have them with everything. Even if you have pasta, rice and beans will be on the table, never you mind the double-starching.
I make rice fairly often. Nothing says “home” to me as much as a simple dinner with seared steak or a breaded chicken cutlet with a side of fluffy rice. I don’t know how common rice is at the American dinner table, but most people I know are crazy about it, but don’t know how to cook it. Even professionally trained cooks I know confess how inept they are at preparing rice.
This is how I go about the business, and it works beautifully every time.