If you are afraid of the stove, don’t know what a whisk is, or have burnt your fair share of eggs, we’ll be there to help you out.
The Loyola Sunday Cooks will be giving you easy cooking tips and recipes that will help fill your belly without emptying your wallet or burning down the kitchen.
I understand that most college students don’t know anything about cooking, but it’s time to learn. You’ll save money, you’ll learn about food, and you’ll impress your friends. So to all you dorm dwellers out there: find your dorm kitchens or get a friend to let you in to their swanky Carrollton apartment. It’s amazing what you can make with a pot and a fork.
So let’s start with the basics: how to make good rice. Rice is cheap, filling, and nutritious. You can buy a big bag of white rice at any grocery store in the area. A little bit of rice goes a long way.
Rice is best if you have salt, olive oil,and some butter. If you don’t have these on hand, don’t worry; your rice just won’t be as delicious.
Fill a medium pot with two cups of water. A measuring cup is best, but any cup will work.
Now add a bit of salt and olive oil to the water and turn the burner to high. Wait until the water is boiling than turn the dial to medium heat. The water should not be bubbling much anymore.
Add one cup of rice and stir it for a second. Cover the pot but leave a small gap to let out steam. Now wait for 30–45 minutes. Put on an episode of Breaking Bad or Modern Family and relax. Check on your rice once, about halfway through. Stir it once quickly with a fork. This is to make sure no rice sticks to the bottom and burns.
After 45 minutes, your rice should be nice and fluffy with all of the water absorbed into the rice. Take a bit of rice out on your fork and nibble on it. If it’s a bit chewy, it needs to cook more. If it’s like mush, you overcooked it.
Sprinkle salt on top and stir in a slice of butter to make your rice extra tasty. Everything is better with butter… everything.
There should be around four servings of rice in the pot and should last a week in the fridge.
For something sweet, try making the same rice but add sugar and cinnamon and a little milk after cooking it.
What you’ll need:
1 cup of white rice
2 cups of water
dash of salt
dash of olive oil
tablespoon of butter
Christoph Dornemann is one of Loyola’s Sunday Cooks. He can be reached at
