I made some rice the other night and everyone wished for more. I'd only used a cup of dry rice, so the next night I made the dish again with two cups of dry rice, and there were leftovers, with a couple of comments that it had been better the night before. So I will tell you how to make a small amount of TANGY RICE WITH KALE AND TOMATO for you to start off with.
If you do end up doubling the recipe, be sure to use just a little less water than you did for the single recipe, because that's where I went wrong. There just ended up being too much liquid and the rice got mushy. It was still very edible, though, and I enjoyed it in my miso soup last night; all need not be lost (or thrown out) when you make mistakes in cooking (except, maybe, too much salt or baking powder...and a few other things I'm not remembering right now).
