White Rice

After trying many different methods, I have found that the best way to cook rice that is dry and fluffy and with firm separate grains is to cook it very slowly over very low heat and with less water than is generally specified. The following recipes for two different types of rice always seem to give perfect results.

• 1 cup long-grain rice

• 1 cup cold water

   or

• 1 cup parboiled rice

• 1½ cups cold water

1. Place the rice in a 2-quart saucepan with a tight-fitting cover, add the water, cover, and set over medium high heat to bring the rice quickly to a full boil. Immediately turn the heat very low to cook just under a simmer. Cook for 45 minutes.

2. The rice can be fluffed once halfway through cooking time with a two-pronged fork.

3. When cooked, rice can be kept for one to two hours in the top part of a double boiler over hot—but not boiling—water without losing its dry, firm texture.