The easiest way to make rice is to remember that the ratio for most white rice is 2:1 - 2 cups of water (plus 2-3 tablespoons) to 1 cup of rice.
So, step one: Measure out one cup rice, and some butter to a hot pot. I always add about 2 tbs of butter to the empty pot over high heat, melt it, and then cook the rice for about 3 minutes before adding the water. Brings out the nutty flavors.
Add your 2 cups plus 2 tbs water, which will simmer instantly.
Bring to a boil uncovered, and then as soon as it boils, slap a lid over it.
Now, turn the heat down to simmer (very slow bubble) and set your timer to 20 minutes. Leave it be. Don't touch it. And here is what you get after 20 minutes, every time:
That's right. Perfect rice.
Good, good. This rice is UNsalted. I never, ever salt the rice before it is fully cooked, and sometimes I do salt it before serving it, but if you are going to mix the rice with other things like meat, the saltiness of the meat will help flavor the rice. You can always add salt after mixing it through, but you can never take away (and no, the potato-trick-in-the-over-salted-soup-pot is a myth, just in case you were wondering.)
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