Well, technically, three minutes plus an hour and a half of (hands off) soaking time.
We cooked it at a rolling boil.
The grains of rice retained their shape and structure; they did not break apart.
As the rice and stock cooked together, they gained the texture of risotto.
We finished the rice with a knob of butter and grated Parmigiano Reggiano.
We had a creamy, chewy, perfect risotto in three minutes.
(Baking soda, by the way, is behindthe homemade ramen noodleswe’ve seen previously.)
For more ramen reading than you probably have time for, visit Lucky Peach.
How to Ramen-ize Dried Pasta & Rice| Lucky Peach
