It all started in the hectic moments before a dinner party. I was serving sushi with amazing fresh fish ready to be rolled with rice and doused with soy sauce. I'd painstakingly followed every single cooking instruction on the sushi rice package, including washing the rice no fewer than 10 times and soaking it for 30 minutes. I slowly lifted the lid and tasted a few grains. Crunchy. Not a good sign.
Without fail, every single time I'd cook rice it would either be too dry or too wet, and always I'd find this out moments before it was to be served. It was irritating — how could I manage to always mess up such a simple dish? But I decided, rather than give in and buy a rice cooker (I'd still like one if I could justify the NYC-sized cupboard space), it was time to take control of my rice.