Sauté the salt
and garlic in oil, and then add the onion
and gently fry for 1 minute.
Add the meat
and toss quickly over high heat until the
meat changes color. Add tomatoes and toss
well. Add sugar and pepper, cover, and
simmer for 6-7 minutes. Toss in the green
onions and serve with rice.
Your Rice Gets Gummy
Result: Sticky, gummy goo. Next time, use more water.
Rice is the great staple grain of much of the world, but it can
strike fear in the hearts of some American cooks who have
learned that the famous 2:1 water-to-rice ratio is not reliable
in many cases or for many varieties. And stovetop prep can be
tricky (rice cookers are reliable, so if you love rice, consider
buying one). Slightly undercooked rice can sometimes be fixed
with more water and time, but the dreaded gummy rice is a dead
When rice is cooked in the traditional way—simmering in a lidded
pot—the close-packed grains rub together and release starch,
often leading to stickiness. The solution is blessedly
ratio-free, though it may seem counterintuitive: Use more water.
Lots more, so you cook the rice like pasta until it reaches the
proper consistency, then drain. The pasta method keeps rice from
rubbing together too much as it cooks; draining ensures it won't
suck up more water than it needs.