White Rice Done Right

Skip this if you use converted rice or instant rice. But if you want to easily make error-free white rice like the pros, read on.

• Rice. Directions apply to typical long-grain rice but the principles also apply to other white rices.
• Water or stock. For richer taste, use chicken stock rather than water (or 50/50)
• Pan. It's essential to use a heavy pan with a tight-fitting lid. A hefty 2-quart, non-stick pan is ideal.
• Keep it covered. After you cover the cooking rice, don't lift the lid until you're ready to serve.

Total time about 30 minutes.

For 4 servings:
1	Heat oil over medium heat. Then add rice and cook 2-3 minutes while stirring.	2 tsp butter or olive oil 1 cup (8 oz) long-grain rice
2	Add, bring to boil, stir to blend ingredients, then reduce heat to very low and cook, COVERED, about 15 minutes	1/2 tsp salt 1-3/4 cups (14 oz) water or chicken stock
3	Turn off heat. Leave pan on burner for about 15 minutes. Don't peek; keep pan covered until ready to serve.
4	Fluff rice with fork before serving.
For 8 servings follow directions above substituting these quantities:
1		1 tablespoon butter or olive oil 2 cups (16 oz) long-grain rice
2		1 tsp salt 2-2/3 cups (21 oz) water or stock