How I Make Rice

Family, memory, and how to make a nice pot of long-grain rice every time

Photo by Pille R. Priske on Unsplash

About once per week I make one medium-sized pot of long-grain, white rice. With light, distinct, and at times delightfully aromatic grains, long-grain rice is lovely to eat fresh out of the pot. I also like to keep leftovers in my fridge because it is an easy going food. It pairs well with some of my favorite dishes…

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Trauma-informed personal trainer and author of Lifting Heavy Things.

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Laura Khoudari

Laura Khoudari

Trauma-informed personal trainer and author of Lifting Heavy Things.

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