Great ingredients make for great meals. Whenever you can, use the highest quality supplies for your recipes. The flavor difference will always come through in your finished dish.
If there is an ingredient that you are not familiar with, check our Ingredient section. There are pages and pages of information about the ingredients used in my recipes.
I have chosen to talk about salt here for a reason. Rice needs salt. But how much salt and how to use it?
The answer to the first question is not easy to answer but it appears that it should be no less than 300 mg per 1/2 cup serving. Many people will need to feel that the dish tastes salty enough but from the research that I have read as well as tasting foods and having others taste recipes this is the minimum necessary.
There are other flavors in a particular recipe that dictate how salty a final dish actually tastes (see Taste buds). The amount of salt that you normally eat is a factor also (see The health of it all – Do your salt taste buds learn?).
Since there are 2400 mg of sodium in a teaspoon that means that each serving of rice should have about 1/8 teaspoon. This is a good starting place but keep in mind that there will be salt in the cheese. In this case another 117 mg. I have found, in general, that recipes with 450 mg in a serving are satisfying to almost everyone.
Lastly, the best time to add salt is near the end of the recipe.