There are a few secrets to getting your rice to come out right. They are the ratio of water to rice, keeping a well fitted lid on so the water doesn't escape as steam, and keeping the fire low to prevent too much steam from escaping and to prevent burned rice.
The ratio is 2:1. Two cups water to one cup rice makes three cups cooked rice.
Basic Rice
6 servings1. Put 2 cups water in a small pot with a well fitting lid.
2. Add a dash of salt and a little butter if desired.
3. Cover. Bring water to boil. You want to watch that you don't allow the water to boil for long, you don't want to lose much volume.
4. Once boiling, add 1 cup rice. Stir.
5. Cover. Reduce heat to very very low.
6. Stir again in a couple of minutes, then leave the cover on as much as possible so steam doesn't escape.
7. Cook until water is absorbed into rice, about 10-15 minutes. Let the pot sit with the cover on, fire off, for another 3-5 minutes.
8. Stir and the rice is ready to eat.
Per Serving (excluding salt and butter): 33 Cal (2% from Fat, 8% from Protein, 90% from Carb); 1 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 7 g Carb; 0 g Fiber; 0 g Sugar; 7 mg Calcium; 0 mg Iron; 2 mg Sodium; 0 mg Cholesterol
