Cooking rice and pasta perfectly is all about timing, technique, and a little bit of patience. For rice, start by rinsing it thoroughly to remove excess starch, which helps achieve a fluffy texture. Use the right water-to-rice ratio (typically 2:1 for white rice), bring it to a boil, then reduce the heat to low, cover, and let it simmer without stirring until the water is fully absorbed. For pasta, bring a large pot of salted water to a rolling boil before adding the noodles. Stir occasionally to prevent sticking, and cook until just al dente—tender but with a slight bite. Drain quickly and avoid rinsing if you’re serving with sauce, as the starch helps the sauce cling to the pasta. With a bit of care, both rice and pasta can turn out perfectly every time.

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