Rice

Get you a rice cooker perfect every time ! We live in a spoiled, quick and easy house hold. But the old fashioned way, 2 cups water, one cup rice salt, to taste and bring to boil, cover and turn heat down until water is absorbed, bout 20 minutes.
 
We just use the 2:1 water to rice ratio. Put 2 cups of water and one cup of rice in a saucepan, bring to rapid boil uncovered, lower heat and cover until done, not sure how much time...pretty much the way pchinvegas described. We rarely use white rice anymore though, we've been buying Organic Harvest Medley from Costco for years now, consisting of CalMati Brown Rice, Wild Rice, Sweet Brown Rice and Heirloom Red Rice. We use white rice pretty much only when we make a gumbo, then we serve it over white rice.
 

Same here, two cups of water to one cup of rice. Boil, then simmer, for about 15.20 minutes. When the water has all but boiled away, it's ready!

There's rice and there's rice! White rice has been stripped of most of its nutritional 'goodness'. Brown rice is much the better.
I find brown Basmati to be the most flavoursome and it is the most nutritious, having a higher protein content than the long grain brown rice.

Combining brown rice with beans provides a complete protein equivalent to red meat. Makes a very healthy meal, especially good for vegetarians and vegans.
 
My rice always used to came out in one big sticky clump.
I don't want another appliance cluttering up my counter space... so no rice cooker.
My husband likes rice, so I wanted to learn how to make it right.
I tried various methods and this I guarantee you is fool-proof. It's perfect each time!

There is no measuring. No rinsing of the rice either.

Pour however much rice you want into a pot. Remember it swells up.
Add a tablespoon or 2 of oil.
Turn your heat to medium/high.
Stir the rice while it's 'sauteing'.
After a few minutes you will see some of the grains getting whiter.
You will also notice an almost nutty aroma.
As you're stirring, when you feel with your spoon that the grains seem to be getting crispy (you can even hear it) take it off the heat.
Add enough water so that it goes above the rice by about an inch (be careful, there will be a lot of steam).
DO NOT STIR
Put it back on the burner on an almost high heat, bringing it to a rolling boil.
Let the water above the rice completely cook away.
Add as much salt as you like.
Now stir it one time.
Put a lid on it and reduce the temperature to low.
Cook for 20 minutes. DO NOT LIFT THE LID during the cooking process.
When it is done. Remove it from the heat.
Take off the lid and lay a clean dishtowel over the pot. Put the lid back on (naturally it won't be a snug fit, that's OK)
Leave it sit 5 to 10 minutes, then serve.
 
Brown rice takes a lot longer but is a lot tastier and healthier. Lately I've discovered microwave pouches of uncle Ben's rice that cooks in 90 seconds. It is just the right size for two of us. It comes in plain brown or white or several mixes that are seasoned.

Precooked things like this are what I usually avoid but I made an exception for this.
 
I put a cup of long grain rice in a sauce pan. I rinse it really well and pour off the milky colored water. Then I almost fill the pot with water add a teaspoon of salt and bring the water to a rolling boil. I then lower the heat and keep it at a gentle boil. I keep it going for about 16 minutes and then I drain it in a colander. I usually cover the colander with a pot lid and let it sit for about fifteen minute, then i fluff it up and add a bit more salt if needed.

This makes a very nice healthy fluffy no mistake rice.
 
Basmati Rice: In rice cooker on quick cook (about 20 min) 1 cup rice to 2 cups water.

Stove top Basmati: Same 1 cup rice to 2 cups water - bring to boil, 20 min. on simmer.

Don't forget to rinse the rice well in cold water in a sieve first.
 
We normally eat basmati and always rinse in a sieve in cold water first.
 

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